Shrimp Tacos with Cilantro Lime Cream

June 27, 2016 by MamaHarris 13 Comments

Next month will mark four years of creating recipes and publishing them to this site. Wow! Sometimes I still marvel at how I’ve managed to continue to come up with more creative ways to feed our family with easy to find ingredients. Throughout these past four years, one recipe continues to be the source of so much traffic. My fish tacos! When I first decided to begin a website where I could share my own recipes, this one was one of the first I’d planned to share. It was an absolute favorite in our house, and we could never get enough of all that flavor!

I actually have a funny story to share about those fish tacos! My mom and her best friend from high school had their first children within just a few months of each other. Her best friend had a son “J” and my mom had me! Well fast forward to just a few years ago and J realized he had made my fish tacos months prior, without even realizing it was my website he had searched and found the recipe! Isn’t that amazing? Oh, and he and his wife loved them!

I absolutely love fresh ingredients and light flavors, especially in the summer months. These shrimp tacos are just as tasty and flavorful as my fish tacos without being too much of the same thing. I actually removed cheese completely, added a little bit of sweetness to the cabbage and the sauce with a touch of honey, and the shrimp are smoky and flavorful. They’re delicious, and would be a great alternative to their fish counterpart. Try for yourself!

These shrimp tacos are ready in thirty minutes or less and use many fresh ingredients. Pair with my slow cooker “refried” beans for a light and tasty feast!

Ingredients for Shrimp Tacos:

corn tortillas
shredded cabbage mix (recipe below)
avocado corn mixture (recipe below)
cooked shrimp (recipe below)
cilantro lime cream (recipe below)
cut limes
cilantro (for garnish)

Ingredients for Shredded Cabbage Mix:

2 cups shredded red cabbage
1 cup shredded green cabbage
1 tablespoon extra virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon honey
salt and pepper

Ingredients for Avocado Corn Mixture:

1/2 cup corn
2 avocados, diced
1/2 medium cucumber, diced
1/2 medium tomato, diced
1 green onion, chopped
juice from 1/2 a medium lime
salt and pepper

Ingredients for Cooked Shrimp:

3/4 lb fresh shrimp, peeled, deveined and tails removed
1 teaspoon lemon pepper
1 teaspoon garlic salt
3/4 teaspoon chipotle chili powder
1/2 teaspoon ground cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon dried marjoram
1/2 teaspoon dried cilantro
juice from half a lime
1 tablespoon extra virgin olive oil
1/2 tablespoon salted butter

Ingredients for Cilantro Lime Cream:

1/2 cup sour cream
2 tablespoons ranch dressing
2 tablespoons chopped fresh cilantro
juice of 1 lime
1/2 teaspoon honey
1/4 teaspoon smoked paprika
salt and pepper

Directions:

Begin by shredding both colors of cabbage and mixing with the olive oil, vinegar, honey, salt and pepper. Mix it up well in a medium bowl and set aside to allow the flavors to set while you prepare the rest of the meal.

In another medium bowl add the corn, avocado, cucumber, tomato and onion. Mix well, then season with lime juice, salt and pepper.

For the shrimp, lay them out flat (make sure the tails are removed and all shells are gone!). Season both sides with lemon pepper, garlic salt, chili powder, cayenne pepper, onion powder, marjoram and cilantro. Squeeze the lime all over the shrimp.

In a medium saute pan, add the extra virgin olive oil and the butter over medium heat. Once the butter has melted and the pan is coated, add the seasoned shrimp. Continue to stir the shrimp every so often until golden with a light char (about 5 minutes). While the shrimp is cooking add all the ingredients for the cilantro lime cream together and set it aside to add to the tacos.

Once the shrimp has cooked through, heat the tortillas. Line them up on a serving platter or plate and fill them with a bit of the shredded cabbage mix.

Top it with a few spoonfuls of the avocado corn mixture.

Add a few pieces of that gorgeous shrimp to each taco.

Serve with the cilantro lime cream, a few limes and a sprig of cilantro for garnish!

Be generous with the cream, it sure is tasty. Enjoy!

Shrimp Tacos with Cilantro Lime Cream

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 3-4 servings

Serving Size: 2 shrimp tacos

Shrimp Tacos with Cilantro Lime Cream

The ultimate taco for the season, light and flavorful with a bit of sweetness and zest! These shrimp tacos are sure to impress!

Ingredients

For the Shrimp Tacos:

corn tortillas
shredded cabbage mix (recipe below)
avocado corn mixture (recipe below)
cooked shrimp (recipe below)
cilantro lime cream (recipe below)
cut limes
cilantro (for garnish)

For the Shredded Cabbage Mix:

2 cups shredded red cabbage
1 cup shredded green cabbage
1 tablespoon extra virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon honey
salt and pepper

For the Avocado Corn Mixture:

1/2 cup corn
2 avocados, diced
1/2 medium cucumber, diced
1/2 medium tomato, diced
1 green onion, chopped
juice from 1/2 a medium lime
salt and pepper

For the Cooked Shrimp:

3/4 lb fresh shrimp, peeled, deveined and tails removed
1 teaspoon lemon pepper
1 teaspoon garlic salt
3/4 teaspoon chipotle chili powder
1/2 teaspoon ground cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon dried marjoram
1/2 teaspoon dried cilantro
juice from half a lime
1 tablespoon extra virgin olive oil
1/2 tablespoon salted butter

For the Cilantro Lime Cream:

1/2 cup sour cream
2 tablespoons ranch dressing
2 tablespoons chopped fresh cilantro
juice of 1 lime
1/2 teaspoon honey
1/4 teaspoon smoked paprika
salt and pepper

Instructions

Begin by shredding both colors of cabbage and mixing with the olive oil, vinegar, honey, salt and pepper. Mix it up well in a medium bowl and set aside to allow the flavors to set while you prepare the rest of the meal.
In another medium bowl add the corn, avocado, cucumber, tomato and onion. Mix well, then season with lime juice, salt and pepper.
For the shrimp, lay them out flat (make sure the tails are removed and all shells are gone!). Season both sides with lemon pepper, garlic salt, chili powder, cayenne pepper, onion powder, marjoram and cilantro. Squeeze the lime all over the shrimp.
In a medium saute pan, add the extra virgin olive oil and the butter over medium heat. Once the butter has melted and the pan is coated, add the seasoned shrimp. Continue to stir the shrimp every so often until golden with a light char (about 5 minutes). While the shrimp is cooking add all the ingredients for the cilantro lime cream together and set it aside to add to the tacos.
Once the shrimp has cooked through, heat the tortillas. Line them up on a serving platter or plate and fill them with a bit of the shredded cabbage mix.
Top it with a few spoonfuls of the avocado corn mixture.
Add a few pieces of that gorgeous shrimp to each taco.
Serve with the cilantro lime cream, a few limes and a sprig of cilantro for garnish!
Be generous with the cream, it sure is tasty. Enjoy!

https://mamaharriskitchen.com/2016/06/shrimp-tacos-cilantro-lime-cream/

What kind of tacos are your favorite?

Southwest Chicken Salad with Sweet Potato Fries

January 21, 2016 by MamaHarris Leave a Comment

This post is brought to you courtesy of your friends at NatureRaised Farms® & Alexia® but all the opinions and content are mine.

Around this time of year I am left craving salads morning, noon and night. After months of holiday themed comfort foods and desserts and the impending birthday season that last from January through August in our home – salads sound like the perfect alternative.

One person in my family who is wonderful at whipping up an amazing salad out of scraps is my mother in law. Her salads are always perfect. Just the right amount of everything, cut just the right size and with all the right colors. Always delicious, ALWAYS.

So one of my goals this year is to eat more salads. Try different greens and lettuce and also a variety of mix-ins. I tend to make the same type of salad often, and I want to get out of that funk. I love salads with crumbly blue cheese, so I thought that would be a great starting point. I also recently discovered the Target Cartwheel app and when I saw that both the Alexia® Sweet Potato Fries and the NatureRaised Farms® Chicken were both listed on the app for 15% off with the purchase of goods at Target, I knew I had to pick them up too for a new, epic salad.

I picked up a baby spring/baby spinach blend for the greens and thought it would pair well with the NatureRaised Farms® Southern Style Crispy Chicken Strips and Alexia® Sweet Potato Fries, along with some corn, black beans, cherry tomatoes, avocado, hard-boiled egg, avocado, and of course my beloved blue cheese crumbles. It’s sort of a southwestern Cobb salad hybrid, so I knew I had to get a bit creative with the dressing. I wanted something that complimented all of the flavors without being overbearing… but with a kick of flavor.

I played around and mixed some ranch with buffalo wing sauce and knew that was the winning combo. It was so perfect and my whole family wanted bites off my lunch plate. Score!

Now I know the salad looks tasty, but you might scrunch your nose at the idea of fries in a salad. But really, it’s no different than croutons or tortilla strips. It’s actually better though, because the fries are sweet potato fries that lend a bit of sweetness to the plate. Since Alexia® Sweet Potato Fries and NatureRaised Farms® Chicken products are both all-natural and basically farm to table products. The NatureRaised Farms® Chicken is fed a 100% Vegetarian Diet with no animal protein or bakery by-products as well as no added hormones. They are also certified by third-party independent animal welfare agencies. Alexia® Sweet Potato Fries are made with all-natural ingredients and only the best produce is harvested from the farms. Both of these items will lend a tasty approach to your salads and your dinner table!

Ingredients for Southwest Chicken Salad with Sweet Potato Fries:

3 NatureRaised Farms® Southern Style Crispy Chicken Strips
1/2 cup Alexia® Sweet Potato Fries
1 cup Baby Spring Mix with Baby Spinach
2 tablespoons black beans
2 tablespoons yellow corn
1/2 cup cherry tomatoes
1 hard boiled egg
1/4 small avocado, sliced
1 tablespoon crumbled blue cheese
juice from 2 lemon wedges

Ingredients for Buffalo Ranch Dressing

1/4 cup buttermilk ranch dressing
2 tablespoons buffalo wing sauce

Directions:

Begin by preparing both the NatureRaised Farms® Southern Style Crispy Chicken Strips and the Alexia® Sweet Potato Fries according to package instructions. While they are cooking, wash and spin your greens and slice up your avocado and hard-boil your egg.

Add the greens to your plate and frame them with the Sweet Potato Fries.

Add the chicken.

Then add the black beans, corn and tomatoes.

Slice up the hard-boiled egg and add to the salad.

Then add the avocado slices.

Finish it off with the crumbled blue cheese.

In a small mixing bowl combine the ranch with the Buffalo wing sauce.

Drizzle the dressing over the salad and refrigerate the extra. Enjoy!

Southwest Chicken Salad with Sweet Potato Fries

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 1 large personal salad

Serving Size: 1 large personal salad

Southwest Chicken Salad with Sweet Potato Fries

A southwestern take on a Cobb salad, this southwest chicken salad comes loaded with flavor, sweet potato fries and a buffalo ranch dressing.

Ingredients

Ingredients for Southwest Chicken Salad with Sweet Potato Fries:

3 NatureRaised Farms® Southern Style Crispy Chicken Strips
1/2 cup Alexia® Sweet Potato Fries
1 cup Baby Spring Mix with Baby Spinach
2 tablespoons black beans
2 tablespoons yellow corn
1/2 cup cherry tomatoes
1 hard boiled egg
1/4 small avocado, sliced
1 tablespoon crumbled blue cheese
juice from 2 lemon wedges

Ingredients for Buffalo Ranch Dressing

1/4 cup buttermilk ranch dressing
2 tablespoons buffalo wing sauce

Instructions

Begin by preparing both the NatureRaised Farms® Southern Style Crispy Chicken Strips and the Alexia® Sweet Potato Fries according to package instructions. While they are cooking, wash and spin your greens and slice up your avocado and hard-boil your egg.
Add the greens to your plate and frame them with the Sweet Potato Fries.
Add the chicken.
Then add the black beans, corn and tomatoes.
Slice up the hard-boiled egg and add to the salad.
Then add the avocado slices.
Finish it off with the crumbled blue cheese.
In a small mixing bowl combine the ranch with the Buffalo wing sauce.
Drizzle the dressing over the salad and refrigerate the extra.
Enjoy!

https://mamaharriskitchen.com/2016/01/southwest-chicken-salad-with-sweet-potato-fries/

Alexia® Sweet Potato Fries and NatureRaised Farms® Chicken can both be found in the freezer section of your local Target store, as shown in this photo!

Do you like to create interesting and different salads?

This is a sponsored conversation written by me on behalf of NatureRaised Farms® and Alexia®. The opinions and text are all mine.

Steak Arepas with Mozzarella, Tomato and Avocado

August 17, 2015 by MamaHarris Leave a Comment

Disclosure: I participated in an Ambassador Program on behalf of Influence Central for P.A.N. Cornmeal. I received product samples as well as a promotional item to thank me for my participation.

Over the summer I’ve made a few recipes that include one of my favorite pantry staples, P.A.N. Cornmeal. I shared a delicious dessert recipe for a nectarine and plum cobbler using cornmeal that was a twist on a classic dessert. I also shared a fun breakfast recipe for cornbread battered breakfast bites with sausage and egg that my kids just loved! I decided to make a more traditional recipe for the P.A.N. Cornmeal since it’s the number one cornmeal in South America. Although arepas is a classic Venezuelan specialty, I’ve added a few spins to it to create my own special sandwich using the arepas recipe found on the back of every P.A.N. Cornmeal package. You can find even more recipes on the P.A.N. Tumblr page too!

I had some steak leftover from when we made it on the grill a few nights ago, so I decided to dice it up and heat it up in some green enchilada sauce for a bit of extra flavor and then melt some mozzarella on top with a few squeezes of lime. Slice open the arepa, add some lettuce, tomato and avocado with a few shakes of pepper. That’s really it! Oh, but can I tell you just how flavorful this little sandwich is? The arepa is golden and delicious and really goes well with the flavors in the meat, cheese and vegetables. It’s the perfect quick lunch for summertime or when you’re short on time and need to serve up some food quick. The fact that the arepas recipe makes 10 arepas is delightful, because even though each sandwich is only one serving you’re sure to be reaching for seconds!

Arepas Ingredients:

2.5 cups water
2 cups white P.A.N. Cornmeal
1 teasalt
non-stick cooking spray

Steak Arepas Sandwich Ingredients:

prepared arepas
1 cup leftover (precooked) boneless thin cut steak, diced
1/4 cup green enchilada sauce
1/3 cup mozzarella cheese, shredded
1 lime
1/2 cup chopped lettuce
1 Roma tomato, sliced
1-2 dashes of pepper
1/2 small avocado

Directions:

Start with a large mixing bowl and fill with the measured water.

Combine the cornmeal and salt.

Then slowly add to the water. Once fully added to the water, slowly knead the mixture until it begins to form a dough.

Form the dough into a ball and let sit for about 3 minutes.

Separate dough into 10 balls of the same size, then press to flatten them into a disc about 10 inches flat.

Spray a griddle with non stick cooking spray, and set to 300 degrees and brown the arepas for 5 minutes on each side.

Once browned, remove from griddle and place on a plate lined with paper towels.

Add 1 cup of precooked diced steak to a saute pan and heat.

Add green enchilada sauce and combine until most of the sauce is dissolved in the meat.

Immediately remove from heat, then sprinkle with cheese. Squeeze lime over the top then cover pan to let the cheese melt.

Slice an arepa in half and add a few pieces of lettuce to one side, then top with three thin slices of tomato and a few dashes of pepper. Add three slices of avocado to the other half of the arepa.

Carefully spoon the meat with melted cheese on top of the tomato.

Then put the other half on top with the avocado slices on top of the meat.

Serve and enjoy!

Steak Arepas with Mozzarella, Tomato and Avocado

Save Print

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

How about a quick lunch idea? Steak arepas topped with mozzarella cheese, tomato and avocado make this traditional arepa a delicious treat!

Author: Mama Harris' Kitchen

Recipe type: Sandwich, Lunch

Cuisine: Venezuelan, Colombian

Serves: 10 Servings

Ingredients

Arepas Ingredients:

2.5 cups water
2 cups white P.A.N. Cornmeal
1 teaspoon salt
non-stick cooking spray

Steak Arepas Sandwich Ingredients:

prepared arepas
1 cup leftover (precooked) boneless thin cut steak, diced
¼ cup green enchilada sauce
⅓ cup mozzarella cheese, shredded
1 lime
½ cup chopped lettuce
1 Roma tomato, sliced
1-2 dashes of pepper
½ small avocado

Instructions

Start with a large mixing bowl and fill with the measured water.
Combine the cornmeal and salt.
Then slowly add to the water. Once fully added to the water, slowly knead the mixture until it begins to form a dough.
Form the dough into a ball and let sit for about 3 minutes.
Separate dough into 10 balls of the same size, then press to flatten them into a disc about 10 inches flat.
Spray a griddle with non stick cooking spray, and set to 300 degrees and brown the arepas for 5 minutes on each side.
Once browned, remove from griddle and place on a plate lined with paper towels.
Add 1 cup of precooked diced steak to a saute pan and heat.
Add green enchilada sauce and combine until most of the sauce is dissolved in the meat.
Immediately remove from heat, then sprinkle with cheese. Squeeze lime over the top then cover pan to let the cheese melt.
Slice an arepa in half and add a few pieces of lettuce to one side, then top with three thin slices of tomato and a few dashes of pepper. Add three slices of avocado to the other half of the arepa.
Carefully spoon the meat with melted cheese on top of the tomato.
Then put the other half on top with the avocado slices on top of the meat.
Serve and enjoy!

Nutrition Information

Serving size: 1 Steak Arepa

What would you add to your arepas?

Black Bean Burgers with Chipotle Mayonnaise

June 18, 2015 by MamaHarris 2 Comments

Disclosure: This shop has been compensated by Collective Bias, Inc. and its advertiser. As always, all opinions are mine alone. #KingsfordFlavor #CollectiveBias

Now that grilling season is upon us, I’ve discovered that sometimes coming up with recipes for the family can be a bit difficult. Especially since RiRi has been a vegetarian since last Fall and the rest of the family loves our traditional grilling meals. I’ve played around with a few different recipes here and there that she’s been happy with, but I wanted to make her a black bean burger that even the meat eaters in our house can enjoy. Whenever we go out to eat she’ll always order a garden burger or veggie burger, and she tried one that was a black bean burger and really enjoyed it. So I decided I’d make it my mission to come up with my own that we can all love, no more making one meal for her and one for the rest of the family!

A few weeks ago we bought Mr. Harris a new grill. He deserved it, we saw it on sale and agreed this was an early Father’s Day gift. It was a great size, and charcoal only. We were excited about that!

Well, I also discovered that you can purchase a Kingsford Original Twinpack at The Home Depot between 6/18-6/21 for only $9.88!! That price is insane! It’s just about half the price of what it normally sells for and it’s just in time for Father’s Day, which is great for our family since we like to hang out at home and entertain in our own backyard. I figured since we’d already gotten the grill for Father’s Day, I’d stock up on some charcoal! Of course he was happy, it doesn’t take much.

I went ahead and made RiRi her black bean burgers, but since they do have a bit of a kick to them I also made some hot dogs for the younger kids. This is a recipe my husband makes often and always receives many compliments. He actually marinates the hot dogs, and they are SO GOOD! So between the black bean burgers and the tasty hot dogs, we’re beginning our Father’s Day weekend early and just the way we like it. Good food and great family!

If you’re in the grilling mood this Father’s Day, you can head on over to your own The Home Depot for your bag of Kingsford Charcoal. Click here for the store nearest you.

Black Bean Burgers Ingredients:

1/2 medium yellow onion
1/2 red bell pepper
1/4 medium Granny Smith apple
3 cloves garlic
1 cup crushed Ritz crackers
2 tablespoons chopped fresh cilantro
1 teaspoon lime zest
1 teaspoon dry oregano
1 teaspoon ancho chili powder
1 teaspoon cumin
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 baby bella mushrooms
1 large egg
1 can low sodium black beans – rinsed, drained, patted dry

Chipotle Mayonnaise Ingredients:

2 tablespoons light mayonnaise
1.5 teaspoon chipotle sauce

Build Your Burger:

hamburger buns, toasted
chipotle mayonnaise
romaine lettuce
black bean patty
colby-jack thin sliced cheese
hot house tomato, cut into thin slices
red onion, cut into thin slices
avocado, sliced
bbq sauce (optional)

Directions:

Begin by combining the onion, bell pepper, apple and garlic in a food processor until blended. Remove all ingredients from the food processor and squeeze any excess liquid out. This will help the mixture not be so liquid. Place ingredients back in food processor and pulse 1-2 times with the crackers.

Next up is the cilantro and lime zest. Pulse once or twice until the cilantro is shredded.

Pulse all the spices in, then add the mushrooms.

Rinse black beans, then be sure to dry.

Add the beans to the processor last, pulse until they are roughly chopped. You don’t want them too smooth.
Once mixture is combined, divide into four sections and mold them into a patty shape on wax paper. Place on a flat surface on the wax paper and freeze for an hour. Once frozen, if you don’t plan on making them right away you can cut the wax paper with patties and store in freezer bags until ready to use. You can place them on the grill straight from the freezer, and this will help keep their shape.

Stack up the Kingsford charcoal in a pyramid shape, add lighter fluid and light your flame. Once the charcoal is about 3/4 gray, spread it around in the areas you want your heat.

Once grill is about 375-400 degrees, place the frozen patties on lightly sprayed foil directly above the heat of the grill.

Close the grill to allow the heat to stay in, and let the burgers cook. Since they are on foil and have been frozen it will take about 10-15 minutes on each side to fully cook.

Once you’ve flipped the patties and both sides are cooked through, add the cheese slices and leave the patties on the grill till cheese has melted.

This would also be great with a pepper jack cheese, go ahead and play around with different flavors!

Toast the buns lightly in a small pan with a bit of butter, that way the inside of the bun doesn’t get soggy and it adds a bit of depth to your burger. Top the bottom bun with chipotle mayo, lettuce, black bean burger patty topped with cheese.

Add another layer of the chipotle mayo on top of the cheese, then add tomato slices, onion, and avocado slices.

Spread a nice thick layer of chipotle mayo on the inside of the top bun so it drips down nicely once the top is on. You can also add some barbecue sauce or any other condiments you desire. However, I preferred it just like this.

I mean that’s a whole lot of YUM!! Serve with some pasta salad or fries.

Enjoy!

Black Bean Burgers with Chipotle Mayonnaise

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Black Bean Burgers with Chipotle Mayonnaise

Perfect for summertime grilling, these black bean burgers are full of flavor topped with an easy chipotle mayonnaise!

Ingredients

Black Bean Burgers Ingredients:

1/2 medium yellow onion
1/2 red bell pepper
1/4 medium Granny Smith apple
3 cloves garlic
1 cup crushed Ritz crackers
2 tablespoons chopped fresh cilantro
1 teaspoon lime zest
4 baby bella mushrooms
1 teaspoon dry oregano
1 teaspoon ancho chili powder
1 teaspoon cumin
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 large egg
1 can low sodium black beans - rinsed, drained, patted dry

Chipotle Mayonnaise Ingredients:

2 tablespoons light mayonnaise
1.5 teaspoon chipotle sauce

Build Your Burger:

hamburger buns, toasted
chipotle mayonnaise
romaine lettuce
black bean patty
colby-jack thin sliced cheese
hot house tomato, cut into thin slices
red onion, cut into thin slices
avocado, sliced
bbq sauce (optional)

Instructions

Begin by combining the onion, bell pepper, apple and garlic in a food processor until blended. Remove all ingredients from the food processor and squeeze any excess liquid out. This will help the mixture not be so liquid. Place ingredients back in food processor and pulse 1-2 times with the crackers.
Next up is the cilantro and lime zest. Pulse once or twice until the cilantro is shredded.
Pulse all the spices in, then add the mushrooms.
Rinse black beans, then be sure to dry.
Add the beans to the processor last, pulse until they are roughly chopped. You don't want them too smooth.
Once mixture is combined, divide into four sections and mold them into a patty shape on wax paper. Place on a flat surface on the wax paper and freeze for an hour. Once frozen, if you don't plan on making them right away you can cut the wax paper with patties and store in freezer bags until ready to use. You can place them on the grill straight from the freezer, and this will help keep their shape.
Stack up the Kingsford charcoal in a pyramid shape, add lighter fluid and light your flame. Once the charcoal is about 3/4 gray, spread it around in the areas you want your heat.
Once grill is about 375-400 degrees, place the frozen patties on lightly sprayed foil directly above the heat of the grill.
Close the grill to allow the heat to stay in, and let the burgers cook. Since they are on foil and have been frozen it will take about 10-15 minutes on each side to fully cook.
Once you've flipped the patties and both sides are cooked through, add the cheese slices and leave the patties on the grill till cheese has melted.
This would also be great with a pepper jack cheese, go ahead and play around with different flavors!
Toast the buns lightly in a small pan with a bit of butter, that way the inside of the bun doesn't get soggy and it adds a bit of depth to your burger. Top the bottom bun with chipotle mayo, lettuce, black bean burger patty topped with cheese.
Add another layer of the chipotle mayo on top of the cheese, then add tomato slices, onion, and avocado slices.
Spread a nice thick layer of chipotle mayo on the inside of the top bun so it drips down nicely once the top is on. You can also add some barbecue sauce or any other condiments you desire. However, I preferred it just like this.
I mean that's a whole lot of YUM!! Serve with some pasta salad or fries.
Enjoy!

https://mamaharriskitchen.com/2015/06/black-bean-burgers-with-chipotle-mayonnaise/

If you’re still reading, I have a special bonus recipe for you! My husbands marinated hot dogs are always a winner, and I’m sharing the recipe here, in honor of him, for Father’s Day!

Marinated Hot Dog Ingredients:

1 package of quality hot dogs
1 tablespoon Worcestershire sauce
1 tablespoon low sodium soy sauce
1 tablespoon steak sauce
1/2 teaspoon Creole seasoning
1/4 teaspoon St. Louis BBQ Seasoning
1/4 teaspoon lemon pepper.

Directions:

Place all of the hot dogs in a dish that has a cover. Make 3-4 cuts on one side of the dog about halfway through at a 45 degree angle. Pour each sauce on top of the dogs, then each seasoning. Once seasoned, roll the dogs around with the seasoning, being sure all sides are seasoned and some of the seasonings are worked through into the cuts.

Place on top rack of grill, in indirect heat, and turn after about 3-4 minutes until cooked to your liking. Enjoy!

Tell me some of your favorite summertime grilling foods!

You can also find more recipe inspiration here. Kingsford is also on Facebook and Pinterest for more details and grilling fun!

Quick Recipe Ideas: Finger Foods for Dinner

March 26, 2015 by MamaHarris 2 Comments

This shop has been compensated by Collective Bias, Inc. and its advertiser. As always, all opinions are mine alone. #WeekNightHero #CollectiveBias

Years ago, in my single mom days, Campbell’s soups were my mealtime lifesavers. I loved grabbing a can of cream of mushroom soup or cream of celery soup and essentially making the recipe on the back of the can. All you needed was some chicken, rice and cheese and you had a super easy meal that looked more complicated than it was. It was perfect for me, because I really didn’t do much cooking back then and it gave me the confidence to continue to try new things and new recipes. So when I noticed that Campbell’s had a line of Campbell’s Soups for Easy Cooking, I was all over it willing to try some new recipes and also show my older kids around the kitchen with easy ways to fix something fun and simple.

Of course when I think of cooking with soup, my first thought is either slow cooker recipes or a casserole of some sort. I really wanted to make something just as fun as it is easy, so I thought I’d come up with some quick recipes for finger foods that would make for fun weeknight meals. Something that would be filling enough for dinner, but for those really busy nights when you’re on the go, driving to practice or picking kids up from a midweek game these foods could literally be eaten on the go. So even though they might look like they take a lot of effort, they are super simple and also pretty filling.

My premise was simple. I had a bag of frozen chicken, some wonton wrappers, and a few boxes of Campbell’s Soups for Easy Cooking. This was definitely fun and showed me that you don’t need to make a casserole for a quick family meal and Campbell’s. The Campbell’s Soups for Easy Cooking have a ton of flavor that creates such a wonderful base for any meal.

For my first meal I decided to create little cups using wonton wrappers and a muffin pan. The Mexican Style Tomato Soup flavor was perfect with some cubed chicken to create little chicken taco cups. All I needed was some cheese and any additional ingredients I had on hand. I went truly tex mex and just added pimentos and mixed up a little sauce to dab on top, but you can easily switch it up by adding or replacing the current ingredients with corn, green onions, olives or anything else you like. This is a great quick recipe base to create your own type of taco cups and it’s a simple to make it a complete meal by adding some beans and/or rice on the side!

For my next quick recipe I wanted to create little wonton bites with a creamy center, almost reminiscent of a pot pie filling. The Savory Portabello Mushroom soup was a delicious creamy base and I added simple vegetable ingredients I had on hand with some shredded chicken. You can save even more time on this recipe by deep frying the bites instead of baking them, and I also had about half the filling left that I just served over rice and it was so delicious. You can replace or add more vegetable like peas, sun dried tomatoes or even replacing the chicken with sausage. The ideas are endless, and really both of these recipes are great for what’s already in your kitchen, which is how I made them up. Don’t be afraid to get creative!

Ingredients for Chicken Taco Wonton Cups:

2 boneless and skinless chicken breasts, cut into small cubes
1 tablespoon butter
salt and pepper
garlic powder
lemon pepper
cumin
1/4 cup Campbell’s Soups for Easy Meals Mexican Style Tomato Soup
cooking spray
1/4 cup Monterey Jack cheese
1/4 cup sharp cheddar cheese
1 (2 ounce) jar diced pimentos, drained
1/4 teaspoon dry cilantro

Ingredients for Creamy Avocado Dip

1/4 medium avocado
1-2 teaspoons sour cream
1/2 teaspoon Mexican hot sauce

Directions for Chicken Taco Wonton Cups with Creamy Avocado Dip:

Begin by cubing up the chicken, melting butter in a large skillet and browning the chicken over medium/low heat. Add just a dash of the salt, pepper, garlic powder, lemon pepper and cumin and cook until almost golden.

Add the Campbell’s Soup for Easy Cooking Mexican Style Tomato Soup.

Continue to cook over medium/low heat until evenly mixed with the chicken and heated through.

Preheat oven to 350 degrees.
Using a muffin pan with 12 cups, spray evenly with a non stick cooking spray. Spoon the chicken into the “cups”, then top with cheese.

Evenly spoon the pimentos over and sprinkle lightly with the dry cilantro.

Bake in preheated oven for about 15-20 minutes, until the cheese is melted and the corners of the wonton cups are golden.

Mix the sauce together and serve with the cups.

Lightly spoon a dab of the sauce over each cup.

Enjoy!

Ingredients for Creamy Mushroom Chicken Wonton Bites:

2 boneless and skinless chicken breast, cut into 3 or 4 large pieces
1 tablespoon extra virgin olive oil
salt and pepper
smoked paprika
dried basil
small peels of one small carrot
1/2 cup chopped spinach
4 ounces cream cheese
1 package Campbell’s Soups for Easy Meals Savory Portabello Mushroom Soup
wonton wrappers
water
cooking spray

Directions:

Begin by heating olive oil on medium/low in a large skillet. Season each side of the chicken pieces and place in skillet to brown, turning on each side for even cooking.

Once the chicken is mostly cooked through, begin to shred it apart with two forks.

Add the carrots and spinach, stir together lightly until spinach is wilted.

Add the Campbell’s Soups for Easy Cooking Savory Portabello Mushroom soup to the skillet.

Stir it all together, keeping the heat on medium/low.

Add the cream cheese and stir until it has melted and the mixture is creamy and thick.

If you’re baking the wonton bites, preheat the oven to 400 degrees and lay out the wonton wrappers, only a few at a time, on a well sprayed surface. Spoon in small teaspoonfuls of the mixture into the center of the wrapper.

Wet the edges of the wrappers with dabs of water, and pinch closed. I prefer bringing all the corners up into a triangle, as pictured, but the packaging for the wrappers shows other methods of wrapping as well.

Spray all sides of the wontons with non stick cooking spray and bake for about 12-15 minutes until golden.

Remove from pan and let cool.

Serve over greens for a pretty platter or with a salad for a round meal. If you don’t use all of the filling, it’s great with some white rice.

Enjoy!

Easy Chicken Finger Foods

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Easy Chicken Finger Foods

Keep dinner fun! Here's some quick recipe ideas on ways to use chicken and minimal ingredients for maximum flavor in easy finger foods for dinnertime.

Ingredients

Ingredients for Chicken Taco Wonton Cups:

2 boneless and skinless chicken breasts, cut into small cubes
1 tablespoon butter
salt and pepper
garlic powder
lemon pepper
cumin
1/4 cup Campbell's Soups for Easy Meals Mexican Style Tomato Soup
cooking spray
1/4 cup Monterey Jack cheese
1/4 cup sharp cheddar cheese
1 (2 ounce) jar diced pimentos, drained
1/4 teaspoon dry cilantro

Ingredients for Creamy Avocado Dip

1/4 medium avocado
1-2 teaspoons sour cream
1/2 teaspoon Mexican hot sauce

Ingredients for Creamy Mushroom Chicken Wonton Bites:

2 boneless and skinless chicken breast, cut into 3 or 4 large pieces
1 tablespoon extra virgin olive oil
salt and pepper
smoked paprika
dried basil
small peels of one small carrot
1/2 cup chopped spinach
4 ounces cream cheese
1 package Campbell's Soups for Easy Meals Savory Portabello Mushroom Soup
wonton wrappers
water
cooking spray

Instructions

Directions for Chicken Taco Wonton Cups with Creamy Avocado Dip:

Begin by cubing up the chicken, melting butter in a large skillet and browning the chicken over medium/low heat. Add just a dash of the salt, pepper, garlic powder, lemon pepper and cumin and cook until almost golden.
Add the Campbell's Soup for Easy Cooking Mexican Style Tomato Soup.
Continue to cook over medium/low heat until evenly mixed with the chicken and heated through.
Preheat oven to 350 degrees.
Using a muffin pan with 12 cups, spray evenly with a non stick cooking spray. Spoon the chicken into the "cups", then top with cheese.
Evenly spoon the pimentos over and sprinkle lightly with the dry cilantro.
Bake in preheated oven for about 15-20 minutes, until the cheese is melted and the corners of the wonton cups are golden.
Mix the sauce together and serve with the cups.
Lightly spoon a dab of the sauce over each cup.
Enjoy!

Directions for Creamy Mushroom Chicken Wonton Bites:

Begin by heating olive oil on medium/low in a large skillet. Season each side of the chicken pieces and place in skillet to brown, turning on each side for even cooking.
Once the chicken is mostly cooked through, begin to shred it apart with two forks.
Add the carrots and spinach, stir together lightly until spinach is wilted.
Add the Campbell's Soups for Easy Cooking Savory Portabello Mushroom soup to the skillet.
Stir it all together, keeping the heat on medium/low.
Add the cream cheese and stir until it has melted and the mixture is creamy and thick.
If you're baking the wonton bites, preheat the oven to 400 degrees and lay out the wonton wrappers, only a few at a time, on a well sprayed surface. Spoon in small teaspoonfuls of the mixture into the center of the wrapper.
Wet the edges of the wrappers with dabs of water, and pinch closed. I prefer bringing all the corners up into a triangle, as pictured, but the packaging for the wrappers shows other methods of wrapping as well.
Spray all sides of the wontons with non stick cooking spray and bake for about 12-15 minutes until golden.
Remove from pan and let cool.
creamy mushroom chicken wonton bites #weeknighthero #ad #cbias - Mama Harris' KitchenServe over greens for a pretty platter or with a salad for a round meal. If you don't use all of the filling, it's great with some white rice.
Enjoy!

https://mamaharriskitchen.com/2015/03/quick-recipe-ideas-finger-foods-dinner/

What are some of your favorite finger foods? Have you ever cooked with Campbell’s Soups?

I’m really in love with these little packages of Campbell’s Soups for Easy Cooking. I actually picked up one in each flavor at my local Walmart because they all looked so good. You can find them right there in the soup aisle tucked away with the other soups. Pay close attention, because these little packages are smaller than they look, they are actually about the same size in height as the average can of Campbell’s Soups!

Click here for a coupon for $.75 off any 1 (ONE) package of Campbell’s Soups for Easy Cooking in any flavor at Walmart I’d love to hear what you would be interested in creating with them! You can also find more recipes using Campbell’s Soups for Easy Cooking to get inspired, or you can see what they’re sharing on Facebook, Twitter or Pinterest.

Avocado, Kiwi & Pomegranate Salad with Blackberry-Lime Dressing

February 5, 2014 by MamaHarris 21 Comments

There’s one thing that I truly love, and that’s a good salad.

That might surprise you since I share so many sweets and comfort foods, but it’s true. I’m a salad girl, I could live off of it. There’s so many ways to create a perfect salad. I love so many vegetables and I live for colorful dishes and meals. With such a variety of ways to make a salad, sometimes I just throw them together without even thinking.

One day a few weeks ago I had a few different types of fruit and nothing in particular to use them in. I kept eyeing them, knowing I wanted them for something special. Then I thought of it.

What about a salad?

A simple salad that could combine simple greens like kale and green leaf lettuce with the sweet tang of kiwis and pomegranate seeds. Round it out with the creaminess of avocado and sprinkle a bit of green onion and feta cheese. Then finish it off with a simple dressing made of blackberry and lime juice – oh, we have a winner!

Yes, I’d pay to eat this salad. You could even add some grilled chicken slices to make it a complete meal. Or you can add sliced apples or pears for a bit more crunch.
This would be a wonderful salad to include in your Valentine’s Day meal for you sweetie. The colors are beautiful and it has the perfect combination of flavors to compliment a variety of main courses. Some wonderful romantic meal ideas would be my New York Steaks with my Smashed Potatoes and maybe some chocolate cherry brownies for dessert. How romantic!

Ingredients:

1 cup green leaf lettuce, chopped
1 cup kale, chopped
1 avocado, sliced
2 kiwis, diced
2 green onions, chopped
1/2 cup pomegranate seeds
2 tablespoons feta cheese
1 cup blackberries
1/2 cup red wine vinegar
2 teaspoons sugar
juice of 2 limes
zest of 1 lime
dash of salt and pepper

Directions:

Begin by chopping up your green leaf lettuce and kale. Divide into two bowls.

Add the sliced avocados.

Then add the kiwi and green onions.

Add the blackberries, red wine vinegar, sugar, lime zest & juice, and salt & pepper to a blender.
Blend until smooth.

Break open your pomegranate and try not to make a mess while getting the seeds you need.
Yum.

Add the dressing to each salad, properly storing the remainder. There will be a lot left.
Top with the pomegranate seeds and feta cheese.

Enjoy!

Avocado, Kiwi & Pomegranate Salad with Blackberry-Lime Dressing

Prep Time: 10 minutes

Total Time: 10 minutes

Serving Size: 2

Avocado, Kiwi & Pomegranate Salad with Blackberry-Lime Dressing

A simple salad that combines simple greens like kale and green leaf lettuce with the sweet tang of kiwis and pomegranate seeds. Rounded out with creamy avocado and sprinkle of green onion and feta cheese. Finished off with a simple dressing made of blackberry and lime juice.

This would be a wonderful salad to include in your Valentine’s Day meal for you sweetie. The colors are beautiful and it has the perfect combination of flavors to compliment a variety of main courses.

Ingredients

1 cup green leaf lettuce, chopped
1 cup kale, chopped
1 avocado, sliced
2 kiwis, diced
2 green onions, chopped
1/2 cup pomegranate seeds
2 tablespoons feta cheese
1 cup blackberries
1/2 cup red wine vinegar
2 teaspoons sugar
juice of 2 limes
zest of 1 lime
dash of salt and pepper

Instructions

Begin by chopping up your green leaf lettuce and kale.
Divide into two bowls.
Add the sliced avocados.
Then add the kiwi and green onions.
Add the blackberries, red wine vinegar, sugar, lime zest & juice, and salt & pepper to a blender.
Blend until smooth.
Break open your pomegranate and try not to make a mess while getting the seeds you need.
Add the dressing to each salad, properly storing the remainder. There will be a lot left.
Top with the pomegranate seeds and feta cheese.
Enjoy!

Notes

*Add apple or pear slices for a bit more crunch.

*Add some slices of grilled chicken to create a main course meal.

https://mamaharriskitchen.com/2014/02/avocado-kiwi-pomegranate-salad-blackberry-lime-dressing/

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Avocado & Grilled Chicken BLT

December 17, 2013 by MamaHarris 3 Comments

Disclosure: This is not a sponsored post. All thoughts are my own.

It’s crunch time, folks. The end of the year!
During this time of year I’m usually running around doing a million different things. Christmas shopping, reorganizing the house for the new year, preparing for holiday guests, etc. It’s been a busy week and we’re about to have back to back house guests. Christmas is that time of year for mini-marathon cooking and baking, so this easy sandwich is a welcome change for us.

You may recognize this sandwich from my wine pairings post last month. It’s my favorite “go-to” sandwich when I’m too busy to prepare much else. I grew up loving toasted BLT’s, simple and delicious ingredients.

Last Spring I just fell in love with the Tyson Grilled & Ready Boneless Chicken Breasts, and I’ve used them often ever since. These bags are great to keep in the freezer for quick meal ideas. So many times I’ve used them when I was short on time and wanted something delicious. Now, BLT’s have been my thing since I was a kid and as an adult I always have to add my avocado to them. So one day I decided to add a grilled chicken breast to my avocado BLT, and viola! This sandwich was born. It turned out great and now this is one of our favorites. Big G is a sandwich guy in every way, and this is definitely a favorite for him.

Ingredients:

2 slices whole wheat bread, toasted
mayonnaise (organic, light, original – you name it!)
1 Tyson Grilled & Ready Chicken Breast Fillet
1 teaspoon extra virgin olive oil
1/2 small lemon
lemon pepper
paprika
2-3 slices thick bacon, cooked through
2-3 strips of green leaf lettuce
2-3 slices tomato

Directions:

In a small skillet, add olive oil and a few squeezes of lemon to the pan. Cook the frozen chicken in pan over medium/high heat. Season both sides with paprika and lemon pepper to suit your tastes. Cook until chicken is tender and most of the liquids have cooked up.

While chicken is cooking, cut up the veggies for the sandwich and toast the bread.

Once the food has finished cooking, start assembling the sandwich.

Spread a thin layer of mayo on each piece of toast, then top with lettuce, tomato, bacon, then chicken.

Top the chicken with the avocado slices, then serve.

Enjoy!

Healthy (and Gluten Free) Tuna & Avocado Bowls

October 10, 2013 by MamaHarris 9 Comments

When I think of eating healthy, vitamin rich foods one of the things that always tops my list is tuna. Tuna is rich in Omega 3 and protein, and it’s mild taste compliments a variety of meals. Mixed with the right ingredients it can be just the right fuel your body needs when you are eating right and getting in shape. Unfortunately, tuna tends to get combined with a ton of bad ingredients, which completely ruins the health benefits by adding unnecessary fats, carbs, sugar and sodium.

Recently, during a trip to WalMart I was in the tuna aisle and spotted the prettiest package of canned tuna. Ocean Naturals Skipjack Tuna definitely stood out from the rest of the tuna on the shelf, the packaging alone was so innovative and fresh, so I looked a bit further and saw this was a company with a conscience. Ocean Naturals is a new tuna brand with a fresh perspective. Ocean Naturals uses fewer and better ingredients than other brands, and the clearly label which species of tuna you are purchasing. In addition to that, their standards for catching the tuna are admirable! Here’s more from Ocean Naturals:

Responsibility:

We owe a debt of gratitude to the sea for all her beauty and bounty. The way we see it, our responsibility is to both educate and actively do our part to help sustain the resource for generations to come. It’s complicated, but nothing worth it is ever easy. Ocean Naturals starts by using only wild, responsibly caught fish. To us that means doing more than being dolphin safe. We strictly define what goes into each of our products by species so our light meat tuna isn’t a combination of mystery fish (some more endangered than others) but rather – 100% Skipjack. Plus we require that our Skipjack Tuna is 100% free–school caught without the use of FADs (Fish Aggregating Device) to help reduce the catch of non-targeted sea life.

With your Ocean Naturals tuna purchase, you can visit oceannaturals.com/my-tuna/ and enter the information from the can, it will tell you exactly where yours came from! Here’s what I learned about mine (I think this is way too cool!):

Your Skipjack Tuna was caught by:

Captain:: Louis Machado
Vessel:: Cape Cod
Vessel Flag:: United States
FAO Area:: FAO Area 71 (Pacific, Western Central)
Catch Method:: Purse Seine Free School (FAD Free)

Brand:: Ocean Naturals
Species:: Guaranteed 100% Skipjack Tuna
Item:: Skipjack Chunk Light Tuna in Water
Package:: 6oz Can
UPC:: 856007003052; Skipjack tuna (Katsuwonus pelamis)

One of several species labeled ‘light’ in the U.S., is considered by fisheries scientists to have healthy and abundant populations worldwide. Oceans Naturals skipjack is harvested in the Western and Central Pacific Ocean, where the largest skipjack resources in the world are found. These fish are managed by the Western and Central Pacific Fisheries Commission (WCPFC), and in many areas, the Parties to the Nauru Agreement (PNA), which institute conservation measures to help prevent overfishing from occurring.

Catch Method

Ocean Naturals skipjack is caught by purse seine vessels fishing on free-schools. In other words, without the aid of fish aggregating devices, or FADs. The use of FADs, especially in an uncontrolled way, can result in ecosystem impacts due to catching larger numbers of sensitive, unwanted, or non-target species (often called bycatch) than other methods.

Since this is a brand with a fresh approach to their product, I didn’t want to make the same old tuna sandwiches. I wanted something fresh and natural just like their tuna is. I decided to make little avocado bowls with fresh and healthy ingredients to compliment this tuna. No mayonnaise, cheese, or bread here! The end result is a low calorie and low carb dish with high nutritional content! Ocean Naturals gave tuna a facelift and this recipe is the result. Tasty, healthy, and beautiful!

Ingredients:

1 can Ocean Naturals Tuna, drained
3 tablespoons nonfat Greek yogurt
1/4 cup canned chickpeas, drained and rinsed
2 roma tomatoes, diced
1/3 medium onion, chopped
1/4 cup black olives, chopped
1 clove garlic, minced
salt and pepper, to taste
3-4 large avocados
1 lime
1-2 teaspoons cilantro, chopped

Directions:

Combine the tuna (fluff it a bit with your fork so it separates easily) with the Greek yogurt, chickpeas and tomatoes. Season with just a bit of salt and pepper.

Chop the onion and olives finely, either by hand or with a food processor.

Add olives and onion to bowl, also adding garlic.

Mix everything until well combined then cut avocados in half, removing the large seed. Scoop out a bit of avocado to make the “bowl” larger, mashing the excess avocado and add to the tuna filling.

Start filling up each avocado with tuna mixture. Top with cilantro and a few squeezes of lime juice.

Enjoy!

Enter to win Ocean Naturals tuna on Tuna Tuesdays at facebook.com/OceanNaturals, there’s six winners chosen every Tuesday! Good luck!

Fish Tacos with Creamy Fish Taco Sauce

May 7, 2013 by MamaHarris 26 Comments

Growing up in California, I’ve always had access to Mexican food in many forms. From fast food, to Tex-Mex, taco trucks, taquerias, and even the nice fancy authentic restaurants. So it’s no wonder that I make burritos, quesadillas, beans, taco salads, enchiladas, tacos and many other dishes. I love Mexican food, and one of my families favorite meals is fish tacos. I remember one time I went to this one little place that served the best fish tacos. I was hooked, and when that particular restaurant closed down I was heartbroken. I had to recreate them! These Fish Tacos with Creamy Fish Taco Sauce aren’t the same thing, unfortunately, but they are still oh so good. This is one of my families favorite meals, and I especially love to start including it in my regular rotation of meals through the Spring and Summer months. Something about that lemony sweet breaded fish with the creamy sauce with hints of lime and spice. Delicious!!

Fish Taco Ingredients:

3 Roma tomatoes
3 tablespoons cilantro, chopped
1 green onion, sliced
dash cumin
4 tablespoons lime juice, divided
2 cups Cole slaw
dash ground pepper
2 teaspoons rice vinegar
1 pound fish (tilapia)
1/2 cup all purpose flour
1/2 cup cornmeal
2 teaspoons parsley
1-1/2 teaspoons lemon pepper
2 teaspoons ground cayenne pepper
3/4 teaspoon paprika
2 teaspoons salt
1/2 teaspoon garlic powder
1 teaspoon white sugar
canola oil
2 lemons
1 cup cheese (cheddar/monterey jack cheese)
taco sized corn tortillas
1-2 avocados (optional)

Creamy Fish Taco Sauce Ingredients:

1/2 cup mayonnaise (I use a light version)
1/2 cup sour cream (I use a light version)
juice of 1 lime
1/4 teaspoon white vinegar
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon cumin
1/4 teaspoon chili powder

Directions:

I like to make the add on’s first, that way the seasonings and spices can set while I prepare the fish.

In a dish or bowl, combine the tomatoes, cilantro, green onion, cumin and 3 tablespoons of lime juice.
Mix and combine, then cover and refrigerate until ready to serve.

In a separate bowl or dish combine the Cole slaw, pepper, vinegar, and 1 tablespoon lime juice.
Mix, combine, cover and refrigerate until ready to serve.

Combine all of the ingredients for the creamy fish sauce.
Mix well, refrigerate until ready to use.

Combine flour, cornmeal, parsley, lemon pepper, cayenne pepper, paprika, salt, garlic powder, and sugar in a dish or plate. Mix all ingredients until well combined.

Cut each tilapia fillet in half, then dredge in the cornmeal/flour mixture until it is well coated.
Pour canola oil in a large skillet or frying pan over medium heat. You want it to be enough oil to reach the sides of the fish, but not completely cover it (fish cooks fast, it will fall apart!)

Once oil is warmed, add fish and begin to fry each side until it’s a gorgeous golden color.

Once the fish is golden and done, remove from heat and immediately douse with lemon juice from a lemon.
Let cool while the remaining fish cooks. Generously squeeze lemon over all pieces, once when removed from the heat, and once before you build your taco.

Once the fish is done frying, heat up your tortillas.
Then add the Cole slaw, fish, then drizzle with the creamy sauce.

Seriously, I could eat it just like that. Yum.

Add tomato/cilantro mixture, then top with cheese.

I also add avocado, simply because I’m obsessed with them.
Big G adds hot sauce, he’s obsessed with that! These are great served with my crock-pot refried beans or my black bean medley (pictured with the tacos).

Enjoy!

Fish Tacos with Creamy Fish Taco Sauce

Ingredients

Fish Tacos:
3 Roma tomatoes
3 tablespoons cilantro, chopped
1 green onion, sliced
dash cumin
4 tablespoons lime juice, divided
2 cups Cole slaw
dash ground pepper
2 teaspoons rice vinegar
1 pound fish (tilapia)
1/2 cup all purpose flour
1/2 cup cornmeal
2 teaspoons parsley
1-1/2 teaspoons lemon pepper
2 teaspoons ground cayenne pepper
3/4 teaspoon paprika
2 teaspoons salt
1/2 teaspoon garlic powder
1 teaspoon white sugar
canola oil
2 lemons
1 cup cheese (cheddar/monterey jack cheese)
taco sized corn tortillas
1-2 avocados (optional)
Creamy Fish Taco:
1/2 cup mayonnaise (I use a light version)
1/2 cup sour cream (I use a light version)
juice of 1 lime
1/4 teaspoon white vinegar
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon cumin
1/4 teaspoon chili powder

Instructions

In a dish or bowl, combine the tomatoes, cilantro, green onion, cumin and 3 tablespoons of lime juice.
Mix and combine, then cover and refrigerate until ready to serve.
In a separate bowl or dish combine the Cole slaw, pepper, vinegar, and 1 tablespoon lime juice.
Mix, combine, cover and refrigerate until ready to serve.
Combine all of the ingredients for the creamy fish sauce.
Mix well, refrigerate until ready to use.
Combine flour, cornmeal, parsley, lemon pepper, cayenne pepper, paprika, salt, garlic powder, and sugar in a dish or plate.
Mix all ingredients until well combined.
Cut each tilapia fillet in half, then dredge in the cornmeal/flour mixture until it is well coated.
Pour canola oil in a large skillet or frying pan over medium heat. You want it to be enough oil to reach the sides of the fish, but not completely cover it (fish cooks fast, it will fall apart!)
Once oil is warmed, add fish and begin to fry each side until it's a gorgeous golden color.
Once the fish is golden and done, remove from heat and immediately douse with lemon juice from a lemon.
Let cool while the remaining fish cooks.
Generously squeeze lemon over all pieces, once when removed from the heat, and once before you build your taco.
Once the fish is done frying, heat up your tortillas.
Then add the Cole slaw, fish, then drizzle with the creamy sauce.
Add tomato/cilantro mixture, then top with cheese.
These are great served with my crock-pot refried beans or my black bean medley (pictured with the tacos).
Enjoy!

https://mamaharriskitchen.com/2013/05/fish-tacos-with-creamy-fish-taco-sauce/

Grilled Fried Egg Sandwich with all the fixings

October 24, 2012 by MamaHarris 18 Comments

One of the earliest staples for my breakfast meals was a fried egg sandwich. They started with just a fried egg, some melted cheese and some toast with a little mayo, salt and pepper. I loved it that way for years, and then started switching it up a bit. One of my favorite things for breakfast is a breakfast burrito or sandwich and my husband still requests an “egg sandwich original,” which is what I call that original version of this sandwich.

Sometimes you just get tired of the original way, and want something a little different. As I mentioned in my breakfast pita post, nothing compares to egg, bacon and avocado with breakfast. So once again those ingredients are the star with this sandwich. It’s similar to a grilled cheese, with fried egg and my other breakfast favorites. My husband likes these with 2 fried eggs and a few shakes of hot sauce. However you like it, they’re 100% delicious!

Ingredients:

2 slices sandwich bread
one egg
one slice cheese (I use traditional Kraft American Singles, you can use any cheese you prefer)
1 large slice, thick cut bacon
1/4 avocado, sliced
mayonnaise
butter or margarine
salt & pepper

Directions:

Start by cooking your bacon.
In a separate small pan, lightly spray and preheat over medium heat. Crack open your egg, and quickly break the yolk. Continue to cook for a few minutes over medium heat.

Once the edges become a little solid start using your spatula to get under the egg to turn. Once it’s solid enough to turn, flip it over!

Once the egg is done, put your slice of cheese on, then turn off the heat. The pan and egg are still hot enough to melt the cheese.
While the cheese is melting, begin preparing the sandwich. Spread Mayonnaise on the inside of each slice of bread, slice the cooked bacon in half, then lay the avocado slices on top.

Now add your fried egg, with the melted cheese portion face down so it’s lying on the bacon.
Season, as desired, with salt and pepper.
(This is where I add those few shakes of hot sauce for the hubby)

Now spread butter or margarine on the outsides of the sandwich. You can pan fry it like a grilled cheese, or use a panini press. I’d love a panini press, but I just use my George Foreman grill.
I close the top and let it heat for a few minutes.

Once it’s done it’s a melted, toasted sandwich full of deliciousness!

Cut and serve, I like to serve with fruit or my breakfast potatoes. Enjoy!

Disclosure: This is not a sponsored post. All thoughts are my own.

Ingredients for Shrimp Tacos:

Ingredients for Shredded Cabbage Mix:

Ingredients for Avocado Corn Mixture:

Ingredients for Cooked Shrimp:

Ingredients for Cilantro Lime Cream:

Directions:

What kind of tacos are your favorite?

Ingredients for Southwest Chicken Salad with Sweet Potato Fries:

Ingredients for Buffalo Ranch Dressing

Directions:

Do you like to create interesting and different salads?

Arepas Ingredients:

Steak Arepas Sandwich Ingredients:

Directions:

What would you add to your arepas?

Black Bean Burgers Ingredients:

Chipotle Mayonnaise Ingredients:

Build Your Burger:

Directions:

Marinated Hot Dog Ingredients:

Directions:

Tell me some of your favorite summertime grilling foods!

Ingredients for Chicken Taco Wonton Cups:

Ingredients for Creamy Avocado Dip

Directions for Chicken Taco Wonton Cups with Creamy Avocado Dip:

Ingredients for Creamy Mushroom Chicken Wonton Bites:

Directions:

What are some of your favorite finger foods? Have you ever cooked with Campbell’s Soups?

Ingredients:

Directions:

Responsibility:

Your Skipjack Tuna was caught by:

Skipjack tuna (Katsuwonus pelamis)

Catch Method