July 2008 Archives
Grilled Fish Tacos
Place in a shallow baking dish just large enough to hold the fish in a single layer:
2 lbs swordfish, halibut, monkfish, or other firm fish steaks or fillets, cut into 1 inch cubes
Mix well:
1/3 cup fresh lime juice
3 Tbs chopped cilantro or oregano
1-2 Tbs minced jalapenos or other chile peppers
1 tsp salt
1 tsp black pepper
Pour the marinade over the fish, cover, and refrigerate for at least 1 hour or up to 3 hours. Prepare a medium hot grill fire. Have ready:
Twelve 6 inch corn or flour tortillas, or 12 taco shells
Remove the fish from the marinade and thread it onto skewers. Grill or broil, turning the skewers once, until the fish is opaque in the center, 4 to 5 minutes on each side. Slide the fish off the skewers onto a platter.
Place on the table along with:
2 cups shredded lettuce
1 cup thinly sliced radishes
Salsa
Place the taco shells in a basket. Allow everyone to assemble their own tacos, or layer each taco with fish, lettuce, and radishes, and top with a generous dollop of salsa.
Place in a shallow baking dish just large enough to hold the fish in a single layer:
2 lbs swordfish, halibut, monkfish, or other firm fish steaks or fillets, cut into 1 inch cubes
Mix well:
1/3 cup fresh lime juice
3 Tbs chopped cilantro or oregano
1-2 Tbs minced jalapenos or other chile peppers
1 tsp salt
1 tsp black pepper
Pour the marinade over the fish, cover, and refrigerate for at least 1 hour or up to 3 hours. Prepare a medium hot grill fire. Have ready:
Twelve 6 inch corn or flour tortillas, or 12 taco shells
Remove the fish from the marinade and thread it onto skewers. Grill or broil, turning the skewers once, until the fish is opaque in the center, 4 to 5 minutes on each side. Slide the fish off the skewers onto a platter.
Place on the table along with:
2 cups shredded lettuce
1 cup thinly sliced radishes
Salsa
Place the taco shells in a basket. Allow everyone to assemble their own tacos, or layer each taco with fish, lettuce, and radishes, and top with a generous dollop of salsa.
Ice Cream Sandwich Dessert
19 Ice Cream Sandwiches
1 carton (12 ozs) frozen whipped topping, thawed
1 jar (11.75 ozs) hot fudge ice cream topping
1 cup salted peanuts
Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 13 x 9 x 2 inch pan. Arrange eight sandwiches in opposite direction in the pan. Spread with half of the whipped topping. Spoon fudge topping by teaspoonfuls onto whipped topping. Sprinkle with 1/2 cup peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts (pan will be full). Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares. Yield: 12-15 servings.
19 Ice Cream Sandwiches
1 carton (12 ozs) frozen whipped topping, thawed
1 jar (11.75 ozs) hot fudge ice cream topping
1 cup salted peanuts
Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of an ungreased 13 x 9 x 2 inch pan. Arrange eight sandwiches in opposite direction in the pan. Spread with half of the whipped topping. Spoon fudge topping by teaspoonfuls onto whipped topping. Sprinkle with 1/2 cup peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts (pan will be full). Cover and freeze for up to 2 months. Remove from the freezer 20 minutes before serving. Cut into squares. Yield: 12-15 servings.
Almond Raspberry Tossed Salad
8 cups torn romaine
1 cup fresh raspberries
1/2 cup sliced almonds, toasted
1/2 cup seedless raspberry jam
1/4 cup cider or white wine vinegar
1/4 cup honey
2 Tbs plus 2 tsp vegetable oil
In a salad bowl, combine the romaine, raspberries and almonds. In a blender, combine the remaining ingredients; cover and process until smooth. Serve with salad. Yield: 10 servings.
8 cups torn romaine
1 cup fresh raspberries
1/2 cup sliced almonds, toasted
1/2 cup seedless raspberry jam
1/4 cup cider or white wine vinegar
1/4 cup honey
2 Tbs plus 2 tsp vegetable oil
In a salad bowl, combine the romaine, raspberries and almonds. In a blender, combine the remaining ingredients; cover and process until smooth. Serve with salad. Yield: 10 servings.
Hummus Dip
2 cups drained cooked chickpeas
2/3 cup sesame paste (tahini)
3/4 cup lemon juice
2 pressed garlic cloves
1/4 cup pitted black olives
1 tsp salt
Remove this mixture from blender and add:
3 Tbs finely chopped parsley
Enjoy with chips or crackers.
2 cups drained cooked chickpeas
2/3 cup sesame paste (tahini)
3/4 cup lemon juice
2 pressed garlic cloves
1/4 cup pitted black olives
1 tsp salt
Remove this mixture from blender and add:
3 Tbs finely chopped parsley
Enjoy with chips or crackers.
Gourmet Blue Cheese Burgers
Roll ground beef into 2-3" balls. Put a finger through the ball into the center creating a hole. Add blue cheese or a favorite cheese into the center of the ball. Press flat for hamburger patties and cook on the grill or stove top.
These are really good - your guests and family will think you spent hours on them!
Ice Cream Cone Cakes
1 box Cake Mix *Betty Crocker party rainbow chip is what was used in this recipe
24 flat bottom ice cream cones
1-2 containers frosting (Any flavor)
Heat oven to 350 deg. Place paper baking cup in each of 24 regular size muffin cups.
Make cake batter as directed on box. Fill each cup 2/3 full of batter (1 heaping Tbs each). Place ice cream cone upside down on batter in each cup.
Bake 15 to 20 minutes or until toothpick inserted in cake comes out clean (cones may tilt on batter). Cool completely, about 30 minutes. Remove paper baking cups. Generously frost cake with frosting, and decorate as desired. Store loosely covered.
For 4th of July decors, use red, white & blue M&M's, sprinkles, candies or cereal.
Roll ground beef into 2-3" balls. Put a finger through the ball into the center creating a hole. Add blue cheese or a favorite cheese into the center of the ball. Press flat for hamburger patties and cook on the grill or stove top.
These are really good - your guests and family will think you spent hours on them!
Ice Cream Cone Cakes
1 box Cake Mix *Betty Crocker party rainbow chip is what was used in this recipe
24 flat bottom ice cream cones
1-2 containers frosting (Any flavor)
Heat oven to 350 deg. Place paper baking cup in each of 24 regular size muffin cups.
Make cake batter as directed on box. Fill each cup 2/3 full of batter (1 heaping Tbs each). Place ice cream cone upside down on batter in each cup.
Bake 15 to 20 minutes or until toothpick inserted in cake comes out clean (cones may tilt on batter). Cool completely, about 30 minutes. Remove paper baking cups. Generously frost cake with frosting, and decorate as desired. Store loosely covered.
For 4th of July decors, use red, white & blue M&M's, sprinkles, candies or cereal.
