Fresh Raspberry Dessert Bars

This is a new recipe I tried a couple weeks ago to use up some of the abundance of raspberries from our garden.  I’ve now made 2 big pans of them and will keep this recipe around for fresh raspberries every spring and early summer.

fresh raspberry dessert bars

I’ll let you in on a little secret though….you don’t HAVE to use fresh raspberries, frozen will work too.  So these could really be made any time of the year.

Lets start with the crust. This is my favorite layer because it’s so buttery and yummy!  I should let you know that this will make a 9X13″ pan, so if you don’t need that many bars just cut the recipe in half and put it in a 8×8″ pan.  The original recipe said an 8×8″ pan will give you 16 squares.(but I make mine bigger than that) 😉

Ok, back to the crust: Start by combining flour, powdered sugar and salt, then cut the  cold butter into the dry ingredients until the butter is roughly the size of small peas.  Press the mixture with your hands into the bottom of a 9×13 inch pan and bake for 12-14 minutes at 375 degrees.  It should just be starting to turn brown.

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While your crust is in the oven place a small sauce pan on the stove with your jam in it and heat on medium low heat to melt the jam and make it easy to spread over your crust.  I did not have raspberry jam so I used strawberry and it came out great!  So either kind will work.  Gently spread your melted jam over your warm crust.

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Then take your fresh or frozen raspberries:

raspberry collageadd a little flour to them and sprinkle over your jam layer.

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Last you add the streusel topping.  Mix brown sugar, butter, and flour until you have a crumbly mixture.  Sprinkle over the raspberry layer.

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Bake at 375 degrees for 25-30 minutes.

raspberrybars

Let the bars cool before you cut them.  You can serve them alone or a la mode!

icecream

If you have any left overs store them in the fridge.  Just remember to take them out an hour or so before you want to eat them.  The crust gets a little hard when it’s cold.

Alamode

5.0 from 4 reviews
Fresh Raspberry Dessert Bars
 
Author:
Ingredients
  • Crust:
  • 11/2 cups flour
  • ½ cup powdered sugar
  • Dash of salt
  • ¾ cup cold butter (one and a half sticks) cut into small pieces
  • Berry Filling:
  • ½ cup of raspberry jam (or strawberry)
  • 4 cups fresh raspberries (or thawed, frozen raspberries)
  • 2 tablespoons flour
  • Streusel Topping:
  • ½ cup of cold butter cut into small pieces
  • 1 cup four
  • 1 cup brown sugar
Instructions
  1. Preheat oven to 375 degrees.
  2. For the crust: Combine flour, powdered sugar and salt, then cut the cold butter into the dry ingredients with a fork or pastry blender until the butter is the size of small peas. Press the mixture into the bottom of a 9x13 inch pan and bake for 12 to 14 minutes. It should just be starting to turn brown.
  3. Berry Filling: While the crust is cooking, heat the jam in a small sauce pan on medium low heat to melt and make it easy to spread. Gently spread the melted jam over the warm crust. Mix the raspberries with a couple tablespoons of flour and sprinkle them over the jam layer.
  4. Streusel Topping: Mix together the brown sugar and flour then cut in the butter until you have a crumbly mixture. Sprinkle over the raspberry layer.
  5. Bake for 25 to 30 minutes. Cool before cutting into squares. This pan will make 24 good sized bars. You can cut this recipe in half and put it into an 8x8" pan. Store in the fridge, remove from the fridge one hour before serving.

This recipe was adapted from: That Skinny Chick Can Bake!

Hope you enjoy this summer treat as much as we do!

Have lots of fresh raspberries?  You might also like this fresh raspberry breakfast muffin recipe.  I made a double batch of these the other day and put them in the freezer so we can pull them out one at a time for a quick breakfast.Raspberry Muffins 6

This post was shared at: Clever Chicks Blog Hop Our Simple Homestead Blog HopWeekend Potluck Simple Saturdays Blog HopThe Art Of Home-Making Mondays

 

Tater Cakes

tater cakes

This all started on a Monday night when I was cooking a chicken for dinner.  The perfect side for a home grown, roasted chicken is mashed potatoes….or “mashies” as my girls like to call them.  I started out with a 5 pound bag of potatoes and started peeling and chopping.  While I was busy with that, the girls were struggling with some math home work and Digger was in the shop with Uncle Tom and a couple others.  As I was peeling and chopping and explaining how to figure out how many hours it would take a train to go 2,435 miles at 40 miles an hour…..Jade drove in the driveway.  At that moment I realized there are five men outside and it’s almost dinner time…… What if Digger brings ALL of them in to eat with us??  I decided 5 pounds of potatoes wasn’t going to cut it, so I grabbed another 5 pound bag. (intending to use 5 or 6 more taters)  Somewhere between the next three story problems, the puppy peeing on the floor, and instructing Little Chef to make a salad….my brain left and my hands kept peeling and chopping.  Before I knew it I had 10 pounds of potatoes in the pot nicely peeled and ready to boil.  So, I boiled them…then mashed and mashed and mashed…..that was a LOT of mashies!  Shortly after that, all the extra people that where hanging out in the shop went home.  Yep, ten pounds of mashed potatoes and five people.  That’s how I discovered the wonderful world of Tater Cakes.  It’s the perfect way to use up 7 pounds of mashed potatoes!  It still took us three days to finish them off, but no one complained a bit. 🙂

These are so fun to make and so versatile.  There are many extras you can add in and on them and they are great for breakfast, lunch, dinner, a snack, brunch, second breakfast, supper, second lunch, second dinner…..(yes, Hobbits and I have lots in common)  My point is, tater cakes taste great anytime of the day, or night.

Umm,… just so you know, I don’t have hairy toes.  In case you were picturing me eating 10 times a day with hairy toes.  Just stop picturing the hairy toe part.  Okay, now that I have clarified that, we can move on to the recipe.

Start with your left over mashies and add flour, eggs, salt, pepper, and finely chopped onion.

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This is where you can add in any “extras”  like cheese, bacon, peppers, whatever sounds good.

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The consistency will totally depend on the mashed potatoes you added.  If it is to sticky add more flour and if it’s to dry add another egg.

Take about half a cup of your mixture and form it into a patty and fry it in a bit of olive oil or butter until golden brown.  I make one and give it a taste to see if it needs more salt or pepper.  My homemade seasoning salt works great on these.

These could be served with ketchup or gravy or ranch dip or sour cream or just plain!

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Oh yummmmm, I’m going to accidently on purpose make way to many mashies from now on. 🙂

5.0 from 4 reviews
Tater Cakes
 
Author:
Ingredients
  • 4 cups of leftover mashed potatoes
  • 1 cup all purpose flour (maybe more)
  • 2 to 3 eggs
  • ½ cup finely chopped onions (green onions work too)
  • salt and pepper to taste
  • 1 to 2 cups of "extras" like cheese, bacon, peppers, etc. (optional)
  • olive oil or butter
  • toppings like: ranch dressing, gravy, ketchup, sour cream, salsa, etc. (optional)
Instructions
  1. In a big bowl mix together the mashed potatoes, flour, 2 eggs, onions, a little salt and pepper and any extras you want to add in. Heat a skillet with a little olive oil on medium heat. Take about ½ a cup of your mixture and make a patty. It should be easy to form and not to sticky. If it's to dry add another egg and if it's to sticky add a little more flour. Fry your "patty" in the hot oil until golden brown on both sides. I always make one and then taste it to see how much more salt and pepper to add. Add the toppings that suit you and enjoy!

This Post was shared at: The HomeAcre HopWeekend Potluck

 

 

 

 

Chocolate Peanut Butter No Bake Cookies

Chocolate Peanut Butter No Bake Cookies

The other day Mary asked me what my favorite cookie is.  Without much thought at all, I answered “Chocolate No Bake Cookies”.  Then I wondered why the heck I don’t make these more often.  Then I remembered how I can’t stop eating them and it’s probably good I don’t make them very often.  Then I got the ingredients out and whipped up a batch. 🙂

Start by heating up butter, milk, cocoa powder, and sugar in a saucepan on medium heat. (stirring constantly)  Bring it to a boil and keep stirring for 3 minutes.  Remove from the heat, add vanilla & peanut butter and stir until all the peanut butter has melted and is completely incorporated.  Then pour into a big bowl with the oatmeal.

making Choc Cookies

Stir together.

cookies

Then plop a spoon full at a time onto wax paper and let them cool.  It will take 20 to 30 minutes.

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These are sooo stinken easy to make!!  It’s the perfect cookie to make with your kids.  That’s probably why most people have fond childhood memories of these delicious, easy cookies.  🙂

5.0 from 1 reviews
Chocolate Peanut Butter No Bake Cookies
 
Author:
Ingredients
  • ½ cup butter
  • ½ cup milk
  • ¼ cup cocoa powder
  • 2 cups sugar
  • 1 teaspoon vanilla
  • ½ cup peanut butter
  • 3 cups of oatmeal
Instructions
  1. Heat the butter, milk, cocoa powder and sugar in a sauce pan on medium heat. Bring to a boil while stirring constantly. Let it boil for 3 minutes while continuing to stir. Remove from the heat and add vanilla and peanut butter stir until peanut butter is melted and incorporated. Then pour into a big bowl with the oatmeal and stir. Drop a spoon full at a time onto waxed paper. Let cool for 20 to 30 minutes.

 

Tip: Doing a little prep work before you start making these cookies is a good idea.  I lay out my waxed paper and measure out the peanut butter and oatmeal ahead of time.  Once you take your chocolate mixture off the heat you want to hurry and finish before your mixture gets to cool.  If it cools to much you will end up with chocolate granola instead of cookies.  Chocolate granola is tasty but a little frustrating when you were looking forward to cookies. 🙂

Easy no bake cookies

 

This post was shared at: The HomeAcre Hop The Weekend PotluckSimple Saturdays Blog Hop

 

 

 

My Favorite Dinner Rolls

I LOVE homemade dinner rolls.  I usually only make them around the holidays, but this Christmas I made them and have been on a roll ever since.  Haha…anyway…I’ve made these rolls several times recently and they are sooooo good.  Soft, light, and buttery.

Homemade Dinner Rolls

This recipe will make 24 rolls, so if you can’t eat that many in a couple days they also freeze well too.

Step 1: Dissolve 1 tablespoon of yeast in 1 cup of warm tap water (105 to 110 degrees) with 2 tablespoons of sugar. Let it sit for about 10 min.  It should get bubbly, that means your yeast is working.

yeast

Step 2: In a microwave safe bowl put 1/4 cup of butter (cut into small pieces) 1/4 cup of sugar and 3/4 cup of milk and microwave for 1 to 2 minutes.  The butter should be mostly melted.

butter milk sugar

Step 3: Place the melted butter, sugar and milk mixture in a mixing blow.  Add salt, 1 cup of whole wheat flour, the egg and stir well.

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Step 4: Add the yeast to the mixing bowl and stir well.  Keep stirring and add a couple more cups of flour.  This is were I change the paddle to the dough hook on my mixer.  Keep mixing while you add the last two cups of flour.  Let the dough hook knead the dough until it comes together and pulls away from the sides of the bowl.

kneading the dough

Step 5: Scrape the dough off the dough hook and plop the dough out on a floured surface.  Knead it just a few times to bring it all together and form a nice ball.  Place the dough back in the mixing bowl.  Cover the bowl with plastic wrap and leave it in a warm place to rise.  I put mine in a warm bowl of water to speed up the rising.  It took about a half hour.  If I don’t put it in the water it takes about an hour.

dough

Step 6: Punch the dough down and put it on a well floured surface, knead it a few times to push out all the air bubbles. Then divide the dough in half.  Take the first half and roll it out into a circle.

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Spread butter (about 2 tablespoons) over your dough circle then use a pizza cutter to cut the dough into four equal pieces, then cut those pieces into 3 slices each.  You will then have 12 triangles.

cu into 12

Take each triangle and roll them up starting with the wide end.  Place them on a greased jelly roll pan.  Repeat the process with the other half of the dough.  You will end up with 24 crescent shaped rolls.

24 rolls

Step 7: Cover the pan of rolls with plastic wrap and set in a warm place to rise (about 1 hour).

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Step 8: Bake in a 350 degree oven for 10 to 15 minutes.  When they are golden brown take them out of the oven and run a stick of butter over the top……yummm.

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5.0 from 1 reviews
My Favorite Dinner Rolls
 
Author:
Ingredients
  • 1 tablespoon of yeast (one packet will work too)
  • 1 cup of warm water (105 to 110 degrees)
  • ¼ cup plus 2 tablespoons sugar
  • ½ cup of butter divided in half (plus some for brushing on your finished warm rolls)
  • ¾ cup of milk
  • 1 egg
  • ½ tablespoon salt
  • 1 cup whole wheat flour
  • 4 to 4½ cups all purpose flour
Instructions
  1. Step 1: Dissolve 1 tablespoon of yeast in 1 cup of warm tap water (105 to 110 degrees) with 2 tablespoons of sugar. Let it sit for about 10 minutes.
  2. Step 2: In a microwave safe bowl put ¼ cup of butter (cut into small pieces) ¼ cup of sugar and ¾ cups of milk. Microwave for 1 to 2 minutes until the butter is mostly melted.
  3. Step 3: Place the melted butter, sugar and milk mixture into a mixing bowl and add the salt, egg and cup of whole wheat flour. Stir well.
  4. Step 4: Add the yeast mixture to the mixing bowl and stir well. (change to a dough hook on the mixer) Now add the flour stirring will between each cup until the dough pulls away from the edges of the mixer and sticks to the dough hook. This will happen somewhere around 4 cups of flour.
  5. Step 5: Scrape the dough off the dough hook and plop it onto a well floured surface. Knead it just a couple times to make a nice, smooth ball. Place it back into the mixing bowl and cover with plastic wrap. Place it in a warm place to let it rise.
  6. Step 6: After your ball of dough has doubled in size, (30 to 60 min) punch it down and place it on a well floured surface. Knead a few time to push out all the air bubbles. Divide the dough in half and roll 1 half out into a circle. Spread about 2 tablespoons of butter over your circle. Using a pizza cutter cut your circle into 4 equal pieces then cut each piece into three triangles. You will have 12 triangles. Roll each triangle up starting at the wide end and place them on a greased jelly roll pan. Repeat with the other half of your dough. You will end up with 24 rolls.
  7. Step 7: Cover your pan of rolls with plastic wrap and set in a warm place to rise. (about 1 hour)
  8. Step 8: When they have about doubled in size bake them in a 350 degree oven for 10 to 15 minutes. When they are golden brown, take them out of the oven and run a stick of butter over the top.

Note: You don’t have to use a mixer they can be mixed up by hand.  I use the mixer to save time, and lets face it, I’m not that buff.

This recipe was adapted from: How Does She.com

This post was shared at: The HomeAcre HopThrifty Thursday Clever Chicks Blog HopThe Weekend Potluck Simple Saturdays Blog Hop

 

Easy Crab and Bacon Dip

Crab and bacon dip

It’s party season, and parties mean TONS of finger food!  This is one of my all time favorite dips!  It’s great for parties and has become a New Years tradition at our house.  The best part is it’s super easy to throw together and you can make it ahead of time and refrigerate until the party starts.  It doesn’t get much better than bacon, crab, and cream cheese…….yummmm!

Ingredients

Start by cooking the bacon, slicing the onions and chopping up the crab.  While the bacon is cooling beat the softened cream cheese and sour cream in a blender until light and fluffy. Stir in the pepper and horseradish.  Then fold in the bacon bits, crab and onions with a spatula.  I’m sure you could use real crab, but I’m to cheap frugal to buy the real stuff and my family enjoys the imitation crab just fine.  If you don’t have any horseradish on hand you can substitute mustard but horseradish is the best. (in my opinion)  At this point it needs to sit for a bit to let the flavors blend, a hour in the fridge should do the trick or you could even make it the day before.  Just before serving give it a little taste and add salt or pepper if needed.  I added a little garlic salt to this batch. 🙂

 

Easy Crab and Bacon Dip
 
Author:
Ingredients
  • 1 (8oz)block of cream cheese softened
  • ½ cup of sour cream
  • ⅛ teaspoon ground pepper
  • 2 teaspoons horseradish
  • 4 slices of bacon, cooked and crumbled
  • 1 cup of chopped imitation crab (or a 6oz can of crab meat)
  • 2 green onions sliced
Instructions
  1. Start by cooking the bacon, slicing the onions and chopping the imitation crab (if you use a can of crab meat drain it and remove the cartilage). In a blender whip the sour cream and softened cream cheese until soft and fluffy. Mix in the pepper and horseradish. Then fold in the bacon, crab, and onions with a spatula. Refrigerate for at least an hour before serving.

Crab dip

This post was shared at: The Homemaking Party

Deeeelicious Peach Cobbler

Peach Cobbler

Peaches are my very favorite fruit…..I think??  I love all fruits…well pretty much I love all food.  Lets just say if I made a list of my favorites, peaches would be right at the top.  There’s nothin like sweet, peach juice dripping down your chin on a nice, warm, summer day. 😀  We are lucky enough to live very near some large peach orchards and it’s peach season!!  I tried this recipe last year and absolutely LOVED it.  I’ve been waiting for fresh peaches just so I could make this cobbler again. 🙂

Here’s how to make Deeeelicious Peach Cobbler:  Peel and slice your yummy fresh peaches and put them in a bowl with 1/2 a cup of sugar and the almond extract. Set that bowl aside and pour your melted butter into a 2 quart baking dish.  Set that dish aside as well and in another bowl stir together flour, baking powder, salt and remaining sugar.  Then add the milk and stir well.

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Now pour the batter evenly over the butter, do not stir.  Then top it off with the peach mixture.  Now bake at 350 degrees for 50 to 55 minutes.  So easy!

This is wonderful warm from the oven with some whip cream or vanilla ice cream!

Deeeelicious Peach Cobbler
 
Author:
Ingredients
  • 4 cups of peeled sliced peaches
  • ¾ cup of sugar - divided
  • ½ teaspoon almond extract
  • ½ cup butter - melted
  • ¾ cup all-purpose flour
  • 2 teaspoons baking powder
  • pinch of salt
  • ¾ cup milk
Instructions
  1. Mix together the peaches, ½ cup of sugar, and extract; set aside. Pour melted butter in a 2 quart baking dish. In a bowl combine flour, baking powder, salt and remaining sugar; stir in milk. Mix well and then pour it evenly over the butter (do not stir). Top with the peach mixture. Bake at 350 degrees for 50-55 minutes.

 

This post was shared at: The HomeAcre HopThrifty Thursday

Easy Potluck Corn Salad

I got this recipe from a cousin at a family reunion several years ago and it has since become my “go to” recipe for potlucks.  It is soooo good and very very EASY.  Every time I make it at least two people ask me for the recipe.  So, for everyone that has asked…..here it is!

You will need corn, green onions (or any kind of onion you prefer), bell peppers of any color, cheddar cheese, mayo, and Chili Cheese Fritos.

Corn Salad

In a large bowl combine, corn (drain well), sliced green onions, chopped bell pepper, grated cheddar cheese and mayo.

Easy Corn Salad

Stir to combine and refrigerate until it’s time to serve.

Easy Potluck Corn Salad

Just before serving stir in the Chili Cheese Fritos.

Poluck corn salad

I like to serve this at potlucks where it is sure to be eaten in one setting.  The chips will get soggy so left overs are not the best.  Last night I cut the recipe in half and six of us ate all of it.

Easy Potluck Corn Salad
 
Author:
Ingredients
  • 2-15oz cans of corn- drained or 3 cups of fresh corn
  • ½ cup chopped green onions or any onion of your choice
  • 1 cup chopped bell pepper of any color
  • 2 cups grated cheddar cheese
  • 1 heaping cup of mayo
  • 1-10oz bag of Chili Cheese Fritos
Instructions
  1. Put the first 5 ingredients into a large bowl and stir. Just before serving add the bag of Chili Cheese Fritos and stir well.

 

This post was shared at: The HomeAcre HopThrifty Thursday Foodtastic Friday Clever Chicks Blog Hop

 

 

 

Peanut Butter Chocolate Chip Cookies

These are beyond a shadow of a doubt the BEST peanut butter cookies I’ve ever had!

Peanut Butter Choc Chip CookiesI cannot take credit for finding this recipe, it was all my kids.  It all started with this:

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Little Chef came home to find this on her bedroom door.

My boys are smart, when they want cookies they know who to ask.  The next thing I know, Little Chef is asking if I will show her how to look up cookies on Pinterest.  She wanted to  find a “new” recipe.  I did, and just like her mama, Pinterest sucked her in and she was there forever looking through thousands of pins of delicious looking cookies.  I think her brother became worried that cookies were never going to become a reality.  I heard him say something about peanut butter and chocolate chips and bless her cookie lovin’ heart she searched for peanut butter chocolate chip cookies and decided on this recipe.

Peanut butter chocolate chip cookiesA little while later I walked through the kitchen and stole a chunk of warm cookie (it was a broken piece and NEEDED to be eaten)……as the sweet, buttery, chocolaty, warm, piece of cookie melted in my mouth.  The clouds parted,  the sun shone through, the angels sang and my taste buds rejoiced.  I think I said something like “Holy cow, those are stinking amazing,  I’m NEVER going to be able to stay away from these cookies.”  I really didn’t need to worry about that though, they were completely devoured shortly after that by other members of our household.

Here’s the recipe so you can hear the angels too!

5.0 from 2 reviews
Peanut Butter Chocolate Chip Cookies
 
Author:
Ingredients
  • 1 cup butter at room temperature
  • 2 cups creamy peanut butter
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 eggs
  • 2 tablespoons of milk
  • 1½ teaspoons vanilla extract
  • 2½ cups all-purpose flour
  • 1½ teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup chocolate chips
Instructions
  1. In a mixing bowl beat together the butter and peanut butter until light and fluffy. Add the sugars and mix well then add the eggs and mix well again. Next add the milk and vanilla stir well. Measure all the dry ingredients into a separate bowl and then add to the peanut butter mixture. Stir just a bit and then add chocolate chips and stir until everything is combined. Let the cookie dough sit for a few minutes to firm up. Preheat oven to 350 degrees. Scoop 1 or 2 tablespoons of cookie dough onto a parchment lined baking sheet a couple inches apart and bake for about 10 minutes. They will look a little under done. If you leave them on the cookie sheet for a couple minutes they will be much easier to remove to a cooling rack.

Tip: These are amazing cookies anytime but if you want to see the clouds part and hear the angels sing you have to try them when they are still warm. 🙂  The only small draw back to these cookies is that they are pretty delicate, I would not recommend these for baking and shipping in the mail…..they would be awfully tasty crumbs though!

This recipe was adapted from Mel’s Kitchen Cafe

This post was shared at : Weekend Potluck – Clever Chicks Blog Hop HomeAcre Hop From The Farm Blog Hop

Fish Tacos With Cabbage Slaw And Homemade Tartar Sauce

Fish Tacos 3This is a great spring and summer dish, I love the light, fresh cabbage slaw.  It goes great on any taco, burrito, etc. or it tastes just amazing all by its little self. 😀

Start off by making this easy homemade tartar sauce and set aside.

Homemade Tartar SauceNext chop up the cabbage, tomatoes, green onions, and fresh cilantro.  I didn’t have green onions so I used a white onion, it was good but green onions are better. 🙂

Fish Tacos With Cabbage SlawAdd lemon juice, olive oil, salt, pepper, and stir.

Cabbage SlawTake a little taste and add salt and/or pepper if needed.

Now cook up the fish of your choice.  I salt and pepper tilapia fillets and cook them on medium heat in a little olive oil for about 4 minutes on each side.

TilapiaPlace a half of a cooked tilapia fillet on a warm soft taco shell (flour or corn).  Place half a cup or so of the cabbage slaw on the fish and top it off with the tartar sauce!

Fish TacosSo delicious, so fresh tasting, and so easy. The fresh cilantro makes my heart sing!!

Fish Tacos With Cabbage Slaw And Homemade Tartar Sauce
 
Author:
Ingredients
  • 4 cups cabbage copped into small pieces
  • 1 cup chopped tomatoes
  • ⅓ cup thinly sliced green onions
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons lemon or lime juice
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ⅛ teaspoon pepper
  • enough fish fillets to feed your family, I use a half a tilapia fillet per taco
  • corn or flour tortillas (6-inch)
Instructions
  1. Put the cabbage, tomatoes, green onions, and cilantro into a large bowl add the lemon juice, olive oil, salt and pepper and stir well. Take a taste to see if you need more salt or pepper.
  2. Lightly salt and pepper the fish and cook on medium heat in a little olive oil for about four minutes on each side. When fish flakes easily with a fork it is done.
  3. Place a piece of fish on a warm tortilla add ¼ to ½ cup of the cabbage slaw and top it off with some homemade tartar sauce!

I adapted this recipe from MyRecipe.com

 

This post was shared at: Weekend PotluckFoodie FridayFrom The Farm Blog Hop

Easy Homemade Tartar Sauce

Fish and tartar sauceWe don’t have fish too often, but when we do I like to have tartar sauce to serve with it.  A couple years ago I realized it was rather stupid to keep buying bottles of tartar sauce, use them once and place them in the fridge for next time.  “Next time” usually didn’t come until it was to late to salvage the rest of the bottle or it had been long lost in the depths of the refrigerator.  So I found this easy homemade tartar sauce recipe and we have been using it ever since.

Easy Homemade Tartar Sauce
 
Author:
Recipe type: Condiment
Ingredients
  • 1 cup of mayo
  • 2½ tablespoons sweet relish
  • 1 tablespoon lemon juice
Instructions
  1. Put all the ingredients into a bowl and stir.

Tartar SauceIt tastes WAY better than store bought and if we have any leftover I add a little ketchup and it makes a WONDERFUL dipping sauce for fries, tater tots, or pretty much anything you would use ketchup on.  We put it on hamburgers the other night…..yummm!

Fry SauceA great tasting, easy, tartar sauce with no waste!

 

This post was shared at: The Homestead Barn HopWeekend Potluck Thrifty ThursdayFrom The Farm Blog Hop

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