Fish Tacos with Honey-Cumin Slaw and Chiptole Sauce

1 pound tilapia fillets, cut into chunks
1/2 cup fresh lime juice

1/3 cup fresh lime juice
2 tablespoons honey
1 tablespoon vegetable oil
1 teaspoon ground cumin

1/2 cup mayonnaise
2 chipotle chilies in adobo sauce
1 tablespoon adobo sauce from chipotle peppers
1/4 teaspoon salt
1/8 teaspoon cayenne pepper

1/3 cup all-purpose flour
2 eggs, lightly beaten
2 cups panko crumbs
salt and ground black pepper to taste
1 cup vegetable oil for frying

2 cups 3 color coleslaw blend
1 cup minced fresh cilantro leaves
1 (7 inch) (8 inch) flour tortillas

1. Place the tilapia chunks in a flat dish and pour 1/2 cup lime juice over the fish. Cover, and refrigerate at least 4 hours.
2. Meanwhile, make the honey-cumin sauce by whisking together 1/3 cup lime juice, honey, vegetable oil, and ground cumin a small bowl. Set aside until needed.
3. To make the chipotle mayonnaise dressing, place the mayonnaise, chilies, adobo sauce, 1/4 teaspoon salt, and cayenne pepper together in the bowl of a food processor. Pulse until smooth. Cover, and refrigerate until needed.
4. To bread the fish, place the flour, eggs, and panko crumbs in three separate shallow dishes. Season the fish with salt and pepper to taste. Dip the fish pieces first in the four, coating evenly, and shaking off any excess. Dip next in the eggs, and last in the panko crumbs, patting the pieces to help the breadcrumbs hold. Set the fish aside on a plate.
5. To cook the breaded fish, pour 1 cup vegetable oil into a skillet to 1/4 inch deep. Heat the oil to 365 degrees F (185 degrees C) over medium heat. Cook the fish, turning until all sides are golden brown, and flesh is easily flaked with a fork. Drain on paper towels. Brush the fish with the honey-cumin sauce.
6. Mix the coleslaw and cilantro together in a bowl. Reserve 1/4 cup of the chipotle mayonnaise dressing, and pour the remaining dressing over the coleslaw mixture. Toss to coat evenly with the dressing.
7. Place the tortillas on a flat surface, and spread each with 1 tablespoon reserved chipotle mayonnaise dressing. Divide the fish between the tortillas. Top with the cilantro coleslaw.

Sweet Potato Minestrone

1 tablespoon vegetable oil
1 large onion, chopped
3 large stalks celery, chopped
2 1/2 teaspoons Italian seasoning
salt and pepper to taste
1 (28 ounce) can Italian-style diced tomatoes
5 cups vegetable broth
2 large sweet potatoes, peeled and diced
2 large carrots, sliced thin
1 can cut green beans
5 cloves garlic, minced



Heat oil in a soup pot over medium-high heat. Saute onion, celery, Italian seasoning, salt and pepper until tender, about 5 minutes. Stir in tomatoes, with the juice, broth, sweet potatoes, carrots, green beans and garlic. Bring to a boil; reduce heat to low and simmer, stirring occasionally, until vegetables are tender, about 30 minutes.

The sweet potatoes make this a little bit sweet (go figure), and it's actually pretty filling. You can also add a can of cannellini beans to it if you like that sorta thing.

faves faves faves

Mandy seems to have already posted three of my faves (spicy creamed corn, tomatillo burritos, and barley soup), so here are the other two:
cajun chicken linguine
mediterranean pasta

for good measure, a few others I really like:

baked french toast
tortilla soup
sweet snack mix

Veggie Sides

**** I found this in the drafts and decided to just publish it for Megan, who is in Europe for the next month ****

This is sort of a side dish... One of my favorite ways to eat squash in the summer is just by cutting it in lengthwise strips, tossing on some Lowry's seasoned salt, and throwing it on the George Foreman grill. Tasty! Also, grilling asparagus that's been buttered, salted, and peppered is yummy too!

Now for the best that Mandy may have mentioned in a previous post:

3 c. frozen california veggie mix
3/4 c. cottage cheese
1/4 c. medium cheddar cheese
Parmesan cheese to taste

Basically, defrost the veggies in the microwave, then add the cheeses in the order listed. Microwave on high for three minutes and voila! You have yummy cheesy goodness. It sounds weird with the cottage cheese, I know. But trust me, it's not weird.

Mediterranean Pasta

This is compliments of Martha Stewart. Mel and I made it last night. It was soooooo, so good. The kalamata olives are way yummy, but expensive. I'm sure regular olives will work though!

Ingredients

• Coarse salt and ground pepper
• 12 ounces whole-wheat spaghetti
• 2 tablespoons olive oil
• 1/2 medium onion , thinly sliced, lengthwise
• 2 garlic cloves, thinly sliced crosswise
• 1/2 cup dry white wine
• 1 can artichoke hearts, drained, rinsed, and quartered lengthwise
• 1/3 cup pitted kalamata olives, quartered lengthwise
• 1 pint cherry or grape tomatoes , halved lengthwise
• 1/4 cup grated Parmesan cheese, plus more serving
• 1/2 cup fresh basil leaves, torn

Directions

1. In a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.
2. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add onion and garlic, season with salt and pepper, cook, stirring occasionally until browned, 3 to 4 minutes. Add wine and cook until evaporated, about 2 minutes.
   
3. Stir in artichokes and cook until starting to brown, 2 to 3 minutes. Add olives and half of the tomatoes; cook until tomatoes start to break down, 1 to 2 minutes. Add pasta to skillet. Stir in remaining tomatoes, oil, cheese, and basil. Thin with reserved pasta water if necessary to coat the spaghetti. Serve with additional cheese.

K3 Burritos

This is so easy it's barely even a recipe. When I lived in Kensington #3 (hence K3) my friend Cameron came over one Sunday with a bag full of groceries and proceeded to make me dinner. For how easy it is, it is delish!

1 box Zataran's Spanish Rice & 1 can diced tomatoes prepared according to box
1 can refried beans, warmed in microwave or heated on stove
lettuce
diced tomatoes
ranch dressing
whole wheat tortillas (these taste the best!)

Basically, make the rice and beans and then put as much or as little of everything you want wrapped in a tortilla. I also like to put corn and avocado in them. The ranch dressing and Spanish rice are so good together. If you're in Provo, the Reduced Fat Ranch from the BYU Creamery is the best. And, of course, warming the tortilla makes it even better.

Cavatini

1 box rotini noodles, cooked
1 lb sausage, cooked
1 onion, diced
1 green pepper, diced
1 pkg pepperoni, quartered
4 oz sliced mushrooms
24 oz mozzarella
2 15oz cans Mexican stewed tomatoes

Cook macaroni. Cook together the sausage, beef, onions, and pepper. Mix with remaining ingredients except 12 oz of cheese. Spread remaining cheese on top. Bake at 350 for 30 minutes.

Another one from Michelle, she has the best recipes! Kids love this one too.

Chicken Corn Chowder

¼ cup butter
2 med onions
5 potatoes,peeled and diced
2 stalks celery sliced
4 tsp salt
1/2 tsp pepper
2 cups water
1 chicken bullion cube
5 cups milk
2 12 oz. cans corn
1/2 tsp thyme
1 pound creamed corn
1 cup light cream (evaporated milk)
1/2 tsp paprika
3 cups cooked chicken

Sauté onions in butter until transparent. Add potatoes, celery, salt, pepper, water and bullion. Cook covered 15 minutes or until vegetables are tender. Add milk and rest of ingredients. Heat through.

Compliments of Michelle! Mel used to make this tons, and the leftovers are just as good as the day of stuff.