So, here we are…week 1 results!
My 5 Ingredients were:
CHALLENGE RESULTS:
FISH TACOS with GUACAMOLE on the side and
PEANUT BUTTER CUP CHEESECAKE BARS for dessert!
Honestly, most of these ingredients were apart of a fabulous meal I had been wanting to share with you anyhow…so now I’m taking the chance. I love the flavors of mexican food, I could eat it a couple of times a week! Unfortunately, this isn’t the case for my entire household…but my husband does agree that these tacos rank pretty high up there on his list of favorite things to eat. The tender, slightly spicy fish paired with crisp cabbage and drizzled with lime-cilantro crema…SO DELICIOUS!
FISH TACOS
Crema:
1/4 cup thinly sliced GREEN ONIONS
1/4 cup chopped fresh CILANTRO
3 Tablespoons MAYONNAISE
3 Tablespoons SOUR CREAM
Juice and zest of one LIME
1/4 teaspoon SALT
1 clove GARLIC, minced
Combine all ingredients in a small bowl; set aside.
Fish:
1 teaspoon GROUND CUMIN
1 teaspoon GROUND CORIANDER
1/2 teaspoon SMOKED PAPRIKA
1/4 teaspoon GROUND RED PEPPER
1/8 teaspoon SALT
1/8 teaspoon GARLIC POWDER
1 lb. TILAPIA
Preheat oven to 425°. Combine spices. Place fish in a baking dish. Sprinkle spice mixture evenly over fish. Bake for 12-15 minutes or until fish flakes easily with a fork.
Break fish into pieces.
Tacos:
Prepare 8 CORN TORTILLAS according to the package directions.
Divide fish among tortillas, top each with 1/4 cup of SHREDDED CABBAGE. Drizzle with crema mixture. Serve with any additional taco toppings you like.
*Any flaky white fish can be used for these tacos. Don’t care for cabbage? They are also great with lettuce!
This recipe is linked to Sharing Sundays
This recipe is linked to Sharing Sundays
I LOVE GUACAMOLE! Therefore I couldn’t resist using the avocados on my list for making a big bowl of creamy green goodness. And when making it with these tacos, I just set an extra bowl out when I’m putting together the crema. So when I am chopping the green onion, garlic and cilantro, I cut extra and throw it in my extra bowl. Squeeze in some lime, add a little jalapeno and the avocados and voila…the guacamole is ready!
PEANUT BUTTER CUP CHEESECAKE BARS
Recipe by Crumbs and Chaos
Crust:
1 cup CREAMY PEANUT BUTTER
1 cup SUGAR
1 EGG
Filling:
1 8 oz. block CREAM CHEESE
1/2 cup SUGAR
1 EGG
Topping:
6 individual regular size PEANUT BUTTER CUPS
Preheat oven to 350°. Line an 8×8 square pan with foil.
In a bowl, combine crust ingredients. Press half of this mixture into the prepared pan.
Using a hand mixer, beat together cream cheese, sugar and egg. Spread this onto the crust layer already in the pan.
For the top layer, spoon out small amounts of remaining crust mixture. Using your hands flatten it into the thickness of a cracker, place on cream cheese layer. Repeat until you have used all of the crust mixture, you don’t have to worry about making sure the cream cheese layer is completely covered – you just want the top layer to be an even thickness.
Bake for 35-40 minutes. Meanwhile, cut each peanut butter cup into six pieces. When the bars are done baking, remove from the oven and gently press the pieces of peanut butter cup into the top layer. Cool completely. Refrigerate for about 2 hours. Cut into bars. Store leftovers in the fridge.
WEEK 2 STARTS NOW…we’re ready for your suggestions right now! Take a moment to consider:
What ingredient do you LOVE or WISH you loved?
What is something you haven’t cooked with in a long time?
Which part of dinner is the hardest for you…figuring out the main course or what to serve with it?
Be sure to leave your comments here in this post. You have until tomorrow (Thurs. March 3) at noon (CST) to leave your suggestions.
sausage
Fraises – strawberries yum yummy!
asparagus
~ The sides to go along with the main course are the most difficult for me.
Pasta…the most difficult thing for me is coming up with something that my whole family will enjoy (especially the kids)
Fresh artichokes! I tried once and it didn’t go so well. I know they’re healthy. Do you have any ideas on how to cook them?