Flour Tortillas

Fish Tacos

We are enjoying Mexico.  I thought why not enjoy one of my favorite Mexican meals in our room.  I love fish tacos.  I know you can make grilled or fried fish tacos but my favorite is fried.  And when you are doing  the cooking you get to make it the way you want it.

 

Fish Tacos

2 pounds of mild white fish cut in 1” by 3” strips
1/2 cup of flour
1 teaspoon salt
1/2 teaspoon pepper
5 to 6 Tablespoons of coconut oil
Package of flour tortillas
Sliced tomatoes
Sliced purple onions
Grated purple cabbage

Take the flour and put it in a gallon ziplock bag. Add the salt and pepper and shake.

Place the coconut oil in a large nonstick skillet. Put the skillet on the burner and heat it on high. As the coconut oil is heating shake the cut fish in the flour until they are lightly coated on all sides.

Test to see if the oil is hot enough for frying the fish. Sprinkle a little water in the skillet. If it sizzles it is ready for the fish. Place the fish in the skillet and cook on one side until it is brown. This could take 3 to 5 minutes. Turn and cook on the other side.  Drain on paper towels.

Wrap the fish in the tortilla and garnish with tomatoes, onions and cabbage. Top with the delicious Mexican sauce (recipe below) and you will be enjoying the flavors of Mexico right in your Ohio home!

Sauce for Fish Tacos

1/2 cup sour cream
1/2 cup mayonnaise
Juice from 2 small limes
2 Tablespoons Fajita Mixture (recipe follows)
8 teaspoons Chili Powder
6 teaspoons Ground Cumin
4 teaspoons granulated garlic
2 teaspoons dried Oregano

Mix all ingredients together and let refrigerate for several hours.

Until next time…from our Butcher Block to your Table! Adios Amigos!

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Enchiladas with Turkey

After Thanksgiving there is a need to use the leftover turkey.  About this time you are trying to disguise the turkey, because after all, you can only eat so much turkey at one time. Next year, dice your leftover turkey and freeze. Then you can have turkey enchiladas any time you like.

Turkey Enchiladas

3 cups of cut up cooked turkey (I used dark meat)
3 cans of red enchilada sauce
1 to 2 chopped onions
2 to 3 cups of finely shredded Mexican cheesephoto (53)
8 flour tortillas

Mix the cooked turkey, 1 1/2 cans of enchilada sauce and 2 onions in a saucepan. Put this on the stove and simmer it for 45 minutes. The turkey was falling apart and the onions were cooked through.

Preheat oven to 350 degrees.

Take a 9 X 13 inch glass baking dish and put 1/2 can of enchilada sauce in the bottom of the pan. Put one tortilla at a time in the microwave for 12 seconds to soften them up. Put the tortilla through the enchilada sauce in the pan until the outside is coated. Put about 4 tablespoons of the turkey onion mixture inside the tortilla. Cover the turkey mixture with Mexican cheese. Roll the tortilla with the seam side down in the glass dish.  Repeat this process with the remaining flour tortillas, adding enchilada sauce to the bottom of the dish as needed. Take the remaining enchilada sauce (about 1/2 of a can) and pour it over the enchiladas. Put about 1 cup of shredded cheese on top of the enchiladas and sauce. Put the pan in the preheated oven and cooked the enchiladas for 35 minutes.  Leftover enchiladas can be frozen and pulled out for an easy lunch  or dinner.

The enchiladas were delicious. Just what the doctor (or Butcher) ordered.

Enjoy your week, until next time.From our Butcher Block to your Table

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Fish Tacos

I admit, I am still missing Mexico. When we were landing in Cleveland and I saw the white on the ground, I tried to convince myself that it was white sandy beaches.  When I stepped outside I knew we weren’t in Mexico anymore.  I have been feeding the Butcher a steady stream of Mexican dishes since our re-entry on March 2nd. Enough is enough; However, I could not resist sharing a recipe we made while we were on vacation. It was fast, easy and delicious. Not only that, everyone got to do their part.

We took some liberty with a recipe from The Food Network.  This is the link for the original recipe:  http://www.foodnetwork.com/recipes/bobby-flay/fish-tacos-recipe/index.html

Vacation Version of Fish Tacos                                                         IMG_0062

Ingredients

Tacos

  • 1 pound white flaky fish, such as mahi mahi
  • 1/4 cup canola oil
  • 1 lime, juiced
  • 1 tablespoon chili powder
  • 1 jalapeno, coarsely chopped
  • 1/4 cup chopped fresh cilantro leaves
  • 8 flour tortillas

Garnish:

  • Shredded white cabbage
  • Hot sauce
  • Crema or sour cream
  • Thinly sliced red onion
  • Thinly sliced green onion
  • Chopped cilantro leaves
  • Pureed Tomato Salsa

Directions

Place fish in a medium size dish. Whisk together the oil, lime juice, chili powder, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.  Preheat burner to medium-high heat.  Put about 2 Tablespoons of Extra Virgin Olive Oil in a 12 inch skillet.

Remove the fish from the marinade place into the heated skillet, flesh side down. Cook the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

Place the tortillas in the skillet for 20 seconds (you can also heat in the microwave).  Divide the fish among the tortillas and garnish with any or all of the garnishes.

We had as much fun making these as we did eating them.  Our friend Deone, her husband Dave, her sister Debbie and Debbie’s husband, Michael went to an authentic fish market in Puerto Vallarta to get the fresh fish.  What did the Butcher and I do?  We hung around the pool and relaxed.  Maybe that’s why I enjoyed this meal so much.

Do you have a recipe from a country you love to visit?  I would love for you to share it with me.

Until next time…From our Butcher Block to your Table.

 

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Sherman Provision Chicken Fajitas Recipe

The Butcher and I just returned from Mexico.  It was a glorious vacation, and all I can think of is Mexican dishes.  Tonight I cooked him the Chicken Fajitas.  They were delicious.  I also made Spanish Rice to go with it.  I did the very quick version.  I took 2 cups of the uncooked  Brown Instant Rice.  I put 1/2 cup of water mixed with 12 oz. of taco sauce in a medium sauce pan and put it on medium heat until it boiled.  I added the Brown Instant Rice, and stirred it in with the taco sauce/water mixture.  I put a lid on the pan, and removed it from the burner and set the timer for 5 minutes.  It was an excellent version of Spanish Rice without the work.

The rest of the week will include Taco Salad, Beef Enchiladas, Black Beans, Refried Beans, and anything else having to do with Mexican cuisine.  Anyone who knows me knows I have a Mexican Heart.  I still have Ohio feet, because they keep bringing me back home.

 

2 lbs. of boneless/skinless chicken breasts cut into strips
1 medium sweet onion sliced thin
1 sweet red pepper sliced thin
1 green pepper sliced thin
4 TBLS Extra Virgin Olive Oil
2 Tsp Fajita seasoning
1 package of large, or extra large, flour tortillas

Put cut chicken breasts in a bowl, and sprinkle with 1 teaspoon of Fajita seasoning.  Add 2 tablespoons of the Extra Virgin Olive Oil and allow this to set for 20 minutes.

Put cut vegetables in a bowl, and sprinkle with 1 teaspoon of Fajita seasoning.  Add 2 tablespoons of the Extra Virgin Olive Oil and allow this to set for 20 minutes.

Set the heat on 2 burners to medium high.  Put the Chicken mixture in one skillet and place it on one of the burners.  Allow it to cook for approximately 10 minutes until the chicken is thoroughly cooked.  Make sure you are stirring the chicken to prevent it from sticking.   At the same time, put the vegetable mixture in a separate skillet and cook over medium high heat until the vegetables are cooked. (approximately 10 minutes)  You can combine the chicken and vegetables together, once they are cooked, to blend the flavors.

Heat 2 tortillas in the microwave for 20 seconds.  Spoon the combined chicken and vegetable mixture into the center of the warm tortilla and roll it up.  Pick it up and you are having a great “international” experience.

Until next time From our Butcher Block to your Table.

 

 

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