Filed under: Recipes | Tags: easy family meals, easy recipes, halibut fish tacos, halibut fish tacos with guacamole, healthy family recipes, kid friendly recipes, mommy blogger, mommy wears heels, recipe for fish tacos
It’s recipe Friday on Mommy Wears Heels! Try one of our household faves Halibut Fish Tacos with Guacamole Sauce. Perfect for an easy meal when you get home from work. Sure to please the whole family… and healthy too!
Ingredients:
4 pieces fresh halibut, steak or filets, 6 to 8 ounces each
Extra-virgin olive oil, for drizzling
Salt and pepper
1 lime, juiced
3 small to medium ripe avocados, pitted and scooped
1 lemon, juiced
1/2 teaspoon cayenne pepper
1 cup plain yogurt
1 teaspoon coarse salt
2 plum tomatoes, seeded and chopped
2 scallions, thinly sliced on an angle
1 heart Romaine lettuce
12 soft (6-inch) flour tortillas
Directions:
Preheat a grill pan or indoor grill to high heat or, prepare outdoor grill. Drizzle halibut with extra-virgin olive oil to keep fish from sticking to the grill pan or grill. Season fish with salt and pepper, to your taste. Roll lime on the counter top to get juices flowing. Also, any under ripe citrus may be placed in a microwave oven for 10 seconds at high setting to induce the juices to flow. Grill fish 4 to 5 minutes on each side or until opaque. Squeeze the juice of 1 lime down over the fish and remove from the grill pan or grill. Flake fish into large chunks with a fork.
While fish is cooking, in a blender or food processor, combine avocado flesh, lemon juice, cayenne pepper, yogurt and salt. Process guacamole sauce until smooth. Remove guacamole sauce to a bowl and stir in diced tomatoes and chopped scallions. Shred lettuce and reserve.
When fish comes off the grill pan or grill, blister and heat soft taco wraps. To assemble, break up fish and pile some of the meat into soft shells and slather with guacamole sauce. Top with shredded lettuce, fold tacos over and eat!
Filed under: Recipes | Tags: dungeness crab cake recipe, easy family meals, easy recipes, family recipes, healthy family, mommy blog, mommy wears heels, NBC football cookbook, recipe for crab cakes, tailgating recipes
Ingredients
4 tablespoons (1/2 stick) unsalted butter
3 tablespoons minced onion
3 tablespoons minced carrot
3 tablespoons minced celery
6 tablespoons minced yellow, red, and green bell peppers
¼ cup heavy cream
1 pound Dungeness crabmeat, picked over to remove cartilage
1 large egg yolk
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 ½ cups all-purpose flour
3 large whole eggs
1 cup milk
4 cups panko bread crumbs
Preparation
In a small saucepan, melt the butter over medium-low heat. Add the onion, carrot, celery, and bell peppers and cook, stirring, until tender but not browned, about 5 minutes. Add the cream and bring to a boil; cook until the cream is reduced slightly, 1 to 2 minutes.
Transfer to a large mixing bowl and let cool for 5 minutes. Add the crabmeat, egg yolk, salt, and pepper and stir gently to combine. Form the mixture into 24 balls. Put the flour in a wide, shallow dish. In a second dish, whisk together the whole eggs and milk. Put the bread crumbs in a third dish.
One at a time, dredge the balls in the flour, then dip them in the egg mixture, then put them in the bread crumbs; gently press the bread crumbs onto each ball and flatten it into a ½-inch-thick round patty.
When ready to serve, heat the clarified butter in a large sauté pan over medium heat. Fry the crab cakes in the butter until golden brown on both sides, 4 to 5 minutes per side. Transfer to a plate lined with paper towels to drain.
*Recipe from NBC Sunday Night Football Cookbook
Filed under: Recipes | Tags: brushetta with avacado recipe, easy appetizer for party, easy appetizers, easy recipes, family recipes, healthy family recipes, kid friendly recipes, mommy blog, mommy wears heels, tailgating recipes
Ingredients:
1 Crusty baguette, cut lengthwise
16 oz. assorted tomatoes (chopped)
1 Avocado diced into ¼” pieces
Extra virgin olive oil
Balsamic Vinegar
Garlic, peeled and halved
Sea Salt
Chopped fresh basil
1. Toss tomatoes with 1 Tbs. olive oil and 1 tsp. sea salt.
2. Fry bread in 2-3 T. olive oil in skillet, browning on each side, add more oil if necessary.
3. Rub cut half of garlic over 1 side of fried bread.
4. Spoon tomatoes over bread. Top with chopped basil and more sea salt to taste.
Filed under: Recipes | Tags: 20 minute meal, easy family meals, easy recipes, healthy family recipes
Ingredients
- 1 pound of boneless, skinless chicken breasts
- 1 tablespoon of olive oil, plus a little more for drizzling
- 1 lemon
- 6 ounces of fresh green beans ( ½ cup, per person)
- ½ cup of crumbled feta cheese
- 1 tomato (chopped)
- ½ avocado
- Salt and Pepper to taste
Directions
- Cut lemon into slices, reserving the ends. Broil chicken with a dash of olive oil and lemon slices on top for 4-5 minutes. Turn the chicken over and squeeze the lemon juice from the ends of the lemon onto the chicken breasts. Cook for an additional 4-5 minutes.
- While chicken is broiling, drop green beans into boiling water and cook for 2 minutes. Take them out while they are still bright green and crisp.
- Toss green beans into a bowl with olive oil, crumbled feta cheese, chopped tomato and avocado. (you will want the beans to still be warm so it will melt the feta slightly)
- When chicken is done, cut into small pieces and add to the mixture. Add salt and pepper to taste.
Filed under: Recipes | Tags: easy recipes, family recipes, halloween treat recipes, mommy blog, mommy wears heels, popcorn balls, recipe for popcorn balls, tailgating recipes
Welcome to “Recipe Friday!” Today, I decided to do an old-time family favorite… Popcorn Balls! Super easy to make and perfect for those upcoming fall weekends. Keep this recipe on hand for the kiddies for Halloween or football Sundays for the hubby and his buddies! It’ll make you a favorite in the neighborhood.
P.S. For an added treat, you can always drizzle a little caramel or chocolate over them once they are formed!
Ingredients
2 Cups of granulated sugar
1 ½ Cups of water
½ Tsp salt
½ Cup light corn syrup
1 Tsp vinegar
1 Tsp vanilla
5 Quarts popped corn
Directions: Butter sides of saucepan. Combine sugar, water, salt, syrup, and vinegar in saucepan. Stir in vanilla. Slowly pour over popped corn, stirring just to mix well. Butter hands lightly’ shape balls. Makes 15 – 20 popcorn balls.
