Beer Battered Fish Tacos
Crema:
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
4 tablespoons fat-free mayonnaise
4 tablespoons reduced-fat sour cream
1 whole grated lime rind
1/2 freshly squeezed lime
1 garlic clove, minced
Ground Cumin Chili powder, to taste
Cayenne powder, to taste
Salt & Pepper Tapatio, to taste
--Prepare first and put in fridge so it has time to chill and flavors can blend while you cook the fish.
Beer Batter:
1/2 Cup Flour
Chili Powder
Cayenne Powder
Salt Black & White Pepper
Garlic Powder
Cumin
Beer
--As usual...I don't measure, mix as you would like to taste. If you don't like spicy, skip the chili and cayenne. I mix all the dry ingredients with a fork and then slowly add the beer. Add beer & mix...beer & mix...so on. With this much flour, I usually end up using a little more than half a bottle. You want it kinda like pancake batter, or a touch more watery.
Cooking the Fish:
Preheat oil to around 350 degrees. You do not want your oil too hot or it will burn the batter and the fish will be raw. I sometimes perfect the temperature with a "practice fish" and eyeball it because I don't always trust the thermometer.
Dip your fish in the batter, coat all sides and drop in the hot oil. I typically cook around 2 minutes each side, but, again, I eyeball it most of the time. I'll pay better attention next time and update this recipe. I pull out with a slotted spoon and set on paper towels on a plate.
Assembly:
Warm up the tortilla (stove top, microwave, however).
Place cabbage, crema, then fish. I do in this order so the loose and wet ingredients are secured under the fish, making it easier to eat - for me.
Apple Dumplings
Ingredients:
1 granny smith apple
1 can crescent rolls
Cinnamon
1 cup sugar
1 stick butter
6 oz sparkling apple cider
Directions:
Core, peel and slice apple into eight pieces.
Wrap each slice of apple in a crescent roll Place in pan and sprinkle top with cinnamon.
Melt butter and sugar together.
Pour over rolls then pour the apple juice over them.
Bake for 50 minutes at 350 degrees
I was invited with my boyfriend to celebrate 4th of July with them. I've never really hung out with them, and I really wanted to make a good impression since they are a big part of his life and he was a big part of mine. We were tasked with desserts, and my boyfriend was perfectly okay with "buying something on the way..." But he didn't really know how much I loved to cook...yet...
I decided to make two things - Apple Dumplings and Special K Bars, and they turned out to be a hit! I got this recipe a few years back and it called for a cup of sugar and a cup of Karo syrup...being me, I just had to make my change. So, I replaced the sugar and syrup with honey. It's not as stiff, but it still holds its shape and is a good blend of sweetness with the peanut butter. I hope you enjoy this version!
Ingredients:
6 cups Special K
1 1/4 cup honey
1 cup honey roasted, creamy peanut butter
12 oz milk chocolate chips
6 oz butterscotch chips
Directions:
1. In a large mixing bowl, pour the 6 cups of Special K cereal and set
aside. *Tip: butter the sides of the bowl to prevent the mixture from
sticking.
2. Butter the bottom and sides of a 9x12 baking pan.
3. Heat up the honey. Once hot, add the peanut butter. Melt the peanut
butter in completely in medium heat, careful not to burn.
4. Pour the melted peanut butter mixture onto the Special K and mix with
a wooden spoon. Don't worry if the cereal gets a little crushed, just
mix really well.
5. Pour into the 9x12 baking pan. Slightly wet your hands (to prevent
from sticking), and press down the mixture as compact as you can get it.
It is easiest to do this while it is still warm.
6. In a sauce pan, melt together the chocolate chips and butterscotch
chips. Careful not to burn it.
7. Pour melted chocolate & butterscotch on top of the cereal mixture
and distribute evenly.
8. Let cool or stick in the refrigerator to cool and harden. Cut into
1-2" squares.
