Archive for the ‘Lunch’ Category

Fish Tacos

IMG_5541There are many variations of fish tacos.  You  can use corn or flour tortillas which is what I use; salsa, tarter sauce or coleslaw which is my favorite.  I use fresh breaded tilapia, but the frozen tilapia works just as well.

Tilapia-fresh cut into sticks or frozen fish sticks

Tortillas-flour  or corn

Coleslaw with coleslaw dressing

Avocado, sliced or mashed

Cheese, cheddar/jack shreaded


salt, pepper

chopped cilantro

2 tsp. dried onion flakes


Mix the coleslaw with the dressing, add chopped cilantro, dried onions, and salt and pepper to taste.  Set aside.  Cook the fish sticks (fresh or frozen) in a frypan with oil on medium low heat till crispy.  Remove fish sticks and keep warm in oven.  Place a tortilla in frypan and sprinkle with grated cheese.  Top with a fish stick and 2 Tbs. coleslaw and sliced or mashed avocado.  Add salsa if desired and wrap the tortilla around the fish.


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My sister-in-law, Carolyn, makes the best pizza dough.  Crispy and yet soft.  Here is her recipe with some updates:

4 1/2 C Bread Flour

1 t. salt

1/2 t. garlic powder

1/4 t. oregano

1 T. sugar

1 T. olive oil

3 T. Yeast (two packets)

2 C. warm water

1 jar Pizza Quick Traditional Sauce (not Homestyle)

mozzarella and toppings as desiresd

Bake at 450 for 15-18 minutes

DOUGH-I make this in a food processor which dictates that you add dry ingredients first then wet.  Mixing dough by hand you do the opposite:

In a large bowl (NOT PLASTIC) add 2 cups warm water (water has to be warm for dough to rise, too hot will kill it.  I use tap water and then microwave for 1 min. so that it is warm to the touch.)  When the water is warm measure 3 T. dry yeast-OR 2 packages of dry active yeast. Add 1 T. sugar and 1 T. Olive oil to the water/yeast mixture.  Stir to mix, allow the mixture to become frothy which assures that the yeast is OK.

To the yeast mixture add @ a cup at a time: 4 1/2 C. Bread flour mixed with 1 tsp. salt, 1/2 tsp garlic powder and 1/4 tsp. oregano. Mix the flour with a spoon until the dough becomes too stiff to stir, then begin to mix the rest of the flour in by hand kneading the dough as you add more flour.  Knead for 5 minutes to for the flour to release the gluten.  Spread 1/2 tsp. olive oil in a large heatproof bowl and place the dough into the bowl, turning once to coat the dough with oil.  Cover with a clean damp cloth (towel) and let rise in a warm area while you make pizza toppings.  If it is very cold in your house, then you may want to turn the oven on to 200 degrees and then turn it off when has reached temperature and place bowl with the cloth covering in oven to be warm enough to rise.


Toppings: For sauce I cheat and use: Ragu Pizza Quick Traditional Sauce in a jar.  Thinly sliced onions and green peppers, sliced black olives, pepperoni (regular or turkey for less fat), sliced mushrooms (I use baby bellas), sliced Roma tomatoes, canned pineapple tidbits well drained, grated mozzarella and grated Parmesan cheese.  Be creative and add/delete toppings as you prefer.

Remove dough in bowl from oven if you have chosen that method, and preheat the oven to 450 degrees. Punch down dough and divide in half for large pizzas, or in quarters for individual pizzas.  Grease baking sheet or pie plate with a small amount  of olive oil.  Pat gently or roll with a rolling pin to make the dough fit the pan.  The dough will be elastic and stretch and shrink as you work with it, so it will take a few minutes to work it into shape. I spread the dough with sauce and then allow each person to add their own toppings ending with cheese.  Place the pizza in the oven (once it has reached 450) on the bottom rack, and bake for 15 minutes.  Transfer to the top rack for another 10 minutes or until done.  To make the crust crispier, remove from oven and let cool for 5  minutes, then transfer the pizza directly onto the oven rack for another 5 minutes.

Makes 2 large or 4 small pizzas

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