Southern Fried Catfish

Mmm, great for fish tacos, of just a spiced up fish and chips.

1. get catfish [any fish will do, as long as it's firm]

2. rub in flour with salt, pepper, and a dash of cayenne spice or chipotle spice.

2. coat in whipped egg

3. coat in panko breadcrumbs.

4. fry for 5 mins or so on each side, until golden and crispy.

5. serve with lime, mango salsa, chipotle aioli, southern coleslaw, whatever. mmmm

Mango Jalapeno Salsa

Great with fish tacos; a twist on boring old salsa. just mix and serve!

YOU NEED:

• 1 mango - peeled,  chopped
• 1/4 cup finely chopped red bell pepper 
• 1 green onion, chopped [or red]
• a handful chopped cilantro 
• 1 tomato, chopped

• 1 fresh jalapeno chile pepper, finely chopped 
• 2 tablespoons lime juice 
• 1 tablespoon olive oil
• salt and pepper
• 1 clove minced garlic 

Kale, Mushroom & Cheese Quesadillas

Quesadillas! They don't have to be heart-attack enducing. 

1. in a pan, bring 1 tablespoon olive oil to heat. simmer some mushrooms, and kale in taco or fajita seasoning, simmer until soft and done.

2. lay out 2 soft tortillas. layer with cheese, veggies. top one with the other.

3. bake for 30 mins until cheese has melted.

serve with spicy salsa and guac.

Tofu & Veggie Stir Fry in Peanut Sauce

 

This a great stir-fry for when you want asian food. easy, like pad thai minus carbs. 

1. chop up firm tofu, bell peppers, onion, broccoli into bite sized chunks. consider adding baby corn, bamboo shoots, or seriously any vegetables you have in your fridge. 

2. pour a bit of sesame oil in a wok or frying pan, fry up 2 cloves minced garlic,  fry up veggies, add tofu last.

3. add 1/4 cup vegetable broth, 2 tablespoons peanut butter, 1 small piece grated ginger, and 1 tablespoon curry paste. simmer. if peanut butter was unsweetened, you can add a bit of brown sugar. add a tablespoon lime juice.

4. simmer simmer simmer, taste, season with salt and pepper and red pepper flakes if you want more spice.

serve on rice or rice noodles.

FOR SOUP? 

add half a can light coconut milk and 1/4 cup water.

Light Taco Salad

You won't need to stuff your face with burritos if you make this. Satisfying and light!

1. fry up lean ground chicken, turkey or pork. drain fat if there is any, add chopped onions, pepper, lots of veggies. jalapeno for spice, finally add taco seasoning and simmer until most water has evaporated.

2. grate some cheddar or part-skim  mozzarella or monterey jack, slice olives, tomato, set aside. optional? cilantro, avocado, tortilla chips as topping.

3. chop up lettuce, top with lime juice, toppings, meat, and cheese.

Mango Chipotle Coleslaw

great on it's own, or as a topping for fish tacos!

• 1/4 head of Red & Green Cabbage cut paper thin, or cabbage mix, with carrot and red or green onion, thinly sliced.
• 1 firm Mango cubed
• Juice of 1/2 Lime
• 2 tablespoon of Mayo or sour cream, omit if vegan and use olive oil
• 1 tablespoon of dijon or horseradish mustard
• 1 teaspoon or more chipotle spice.
•  2 tablespoon Apple Cider Vinegar, red wine vinegar, or white vinegar
• pinch of celery seeds
• 1 tablespoons white sugar, more to taste.
• Cilantro diced
• Salt & Pepper

1. get veggies chopped, tossed together. add mango, chopped cilantro.
2. in a saucepan, bring lime juice, vinegar, sugar, celery seeds, mustard to a boil. turn off heat and immediately add mayo or oil, and chipotle seasoning. 
3. toss over salad, adjust sugar, salt and pepper.

Prosciutto Wrapped Chicken on a Bed of Roasted Endives with Blue Cheese

This was sort of invented by my mom and I. soooo delicious, and easy!

1. preheat oven to 400 F.

2. get 2 chicken breasts, slice in halves.

3. wrap all 4 chunks with a slice of prosciutto or serrano ham.

4. place in a baking dish, on top of sliced endives. drizzle everything generously with lemon juice, and a bit of olive oil. 

5. top with blue cheese and pine nuts, salt and pepper.

 

actually soooooo good.