homemade Archives | Mama Harris' Kitchen

Apple Yogurt Parfaits with Homemade Fall Flavors Granola

September 16, 2016 by MamaHarris 15 Comments

This blog post was sponsored by Starbucks® but the opinions are completely my own based on my experience. These Apple Yogurt Parfaits with Homemade Fall Flavors Granola were inspired by Starbucks® Fall Flavors, now available at Walmart.

During the Fall season so many changes can occur that it can sometimes be difficult to keep up with daily rituals. Typically in the summer months the kids are home with me throughout the day and the summer season is slow for work so Mr. Harris is home a lot more too. However, once the Fall season rolls around school is back in session, work has picked up, kids are being shuffled to practice, and games and all of their activities and we’re onto a whole new routine again. It seems that just when I’ve begun to get comfortable with our routines, they change again! There’s one part of my daily routine that is always constant though, and that is my morning coffee ritual. I’m not the type that likes to head to a busy café for my cup of joe, I prefer to savor the morning hours alone with my favorite coffee all to myself. Maybe it’s because I’m an only child and used to being alone, but that’s just how I gather my thoughts and get my days started. This is probably one of the only routines of mine that stays constant, no matter how much our family or work schedules change, which makes it even more meaningful that Starbucks® Pumpkin Spice Caffé Latte K-Cup® pods are now available for purchase at Walmart to brew at home! The PSL is basically synonymous with the Autumn season, and now it can be enjoyed in the comfort of your own home. WINNING!

Not only are the Pumpkin Spice Caffé Latte K-Cup® pods a more convenient way to enjoy your seasonal favorite flavor, the two step brewing process includes real pumpkin, cinnamon and nutmeg flavors combined with dairy and it’s specially crafted to complement the smooth balanced Caffé Blend made from 100% arabica coffee. Every cup is velvety rich in taste and deliciously familiar. I even took the short quiz at walmart.com/starbucksfall to find my personalized flavor recommendations based on my tastes, and it described me as having a smooth and balanced nature -which is the perfect match for the Pumpkin Spice Latte!

The two step blending process includes a packed of Sweetened Dairy Blend with Pumpkin Spice flavors (including real pumpkin. Just add the packet to your mug, pop the K-Cup Pod into your Keurig, and brew up a delicious Pumpkin Spice Caffé Latte. Easy peasy! You’re on your way to a delicious tasting cup of coffee in practically no time flat.

Starbucks also has a Fall Blend available in a roast and ground package as well as K-cup pods that’s hearty with spice notes. It combines coffees from all three growing regions in a full-bodied blend. With warm and fresh spice notes from Sumatran beans, citrusy brightness stemming from coffees from Kenya and subtle nuttiness and balance from beans from Peru this is a cup of coffee that hearty and refined.

Speaking of delicious coffee, I’ve discovered that to get the maximum effect of a great tasting cup of coffee there’s actually a process to developing your tasting skills. Don’t worry, it doesn’t take long but it will definitely help you savor every sip!

Smell the coffee. How the coffee smells really enhances the entire tasting experience. Your mouth can only distinguish salty, sweet, bitter or sour, but your nose detects thousands of smells!
Slurp the coffee. I know this goes against everything I’ve taught my kids about table manners, but to really get all of those subtle flavors and aromas to reach all of the tasting zones in your mouth you have to slurp it a bit so the coffee can spray across your palate.
Locate the coffee. Sure, it’s in your mouth but take a moment to savor how it feels. The weight of the coffee and where you’re experiencing the different flavors.
Describe the coffee. Now that you’ve smelled it, tasted it and located it you should be able to adequately describe your coffee tasting experience. How would you describe the aroma, flavor and how the coffee feels in your mouth. Do you taste any other food flavors (like pumpkin?) or aromas that you can compare the coffee to?

Now that you’re a pro with your tasting skills, let’s take it a step further. There are also four tasting characteristics when sipping on your favorite coffee flavors. They are aroma (the way a coffee smells), acidity (the tanginess or tartness of the coffee – described as low, medium or high), body (the weight of the coffee on your tongue) and flavor (the way a coffee tastes).

But you don’t have to be a pro to know you just like how it tastes and smells. Certain coffee flavors and scents really do remind me of certain seasons that got me inspired while I was stocking my Keurig drawer full of Starbucks Fall products.

I’m really a simple breakfast person, especially during the week when I’m savoring my cup of coffee alone. I just want to make something easy that I can enjoy with my coffee, so I was inspired to make a batch of Homemade Fall Flavors Granola. When I was younger I actually preferred a good bowl of granola with milk instead of the sugary cereals other kids liked, and I also love to serve granola over a simple low-fat yogurt with fruit. This granola is inspired by the aromas and flavors of the Starbucks Fall Blend and the Pumpkin Spice Caffé Latte.

Making homemade granola is so easy and much tastier than many store bought granola. It tastes fresher and you can really customize the flavors however you please. For this batch I used plenty of Fall flavors like cinnamon, nutmeg, cloves and all-spice along with honey-roasted sunflower seeds, golden raisins and dry bananas. Feel free to substitute your own favorite flavors to really customize a granola mix that you can enjoy. I’ve enjoyed snacking on this granola as is for the past few days, but it’s amazing over vanilla bean low-fat yogurt with some stove-top caramelized apples that I fixed up for a fall flavored parfait that’s perfectly suited to pair with the Starbucks Fall Blend or the Starbucks Pumpkin Spice Latte.

Ingredients for Homemade Fall Flavors Granola:

3 cups rolled oats (not quick oats)
3 tablespoons light brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon all-spice
1/4 teaspoon ground cloves
1/2 cup honey roasted sunflower seeds
1/3 cup honey
1/4 cup grapeseed oil
1 1/2 teaspoon vanilla extract
1 cup golden raisins
1/4 cup apple juice
1/2 cup crushed dry bananas

Ingredients for Stove-top Caramelized Apples:

2 honey-crisp apples, peeled, cored and diced
1/4 cup light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 cup water
1/2 tablespoon butter

Ingredients for Apple Yogurt Parfaits with Homemade Fall Flavors Granola:

low-fat vanilla yogurt
stove-top caramelized apples (recipe above)
Fall flavors granola (recipe above)

Directions:

Preheat the oven to 300 degrees. To make the granola, start by mixing the rolled oats with the brown sugar, cinnamon, nutmeg, all-spice and cloves in a medium bowl. Stir to make sure all the spices are combined well, then add the honey roasted sunflower seeds.

In a smaller bowl, combine the honey, oil and vanilla extract. Whisk well until the mixture looks smooth and whipped, it will thicken a bit.

Pour the honey mixture over the oats mixture, and make sure all of the oats are completely covered with the honey coating. Spread the oats out onto a baking sheet and bake for 15 minutes in the preheated oven.

While the oats are cooking, pour the golden raisins into a small bowl, then let them soak for about 20 minutes in the apple juice. This will plump up the raisins a bit and add great texture to the granola. Once they have soaked thoroughly, squeeze out any excess moisture with a cheese cloth or paper towel before adding to the granola.

Stir the oats and bake again for another 10 minutes or so. They will be a pretty golden color.

Once done, stir in the raisins and bananas, then allow to cool completely.

While the granola is cooling down, prepare the stove-top caramelized apples. Add the diced apples to a bowl with the brown sugar, cinnamon and nutmeg. Stir well so apples are fully coated. Melt the butter in a skillet with the water, and add the coated apples. Allow them cook on a medium heat for about 8-10 minutes, stirring occasionally until the apples are softened. The apple mixture will thicken as they caramelize, remove from heat and allow to cool once done.

Add your favorite vanilla yogurt to a bowl or glass, then top with the caramelized apples. Top with a bit more yogurt.

Finish it off with the granola and serve. Enjoy!

Apple Yogurt Parfaits with Homemade Fall Flavors Granola

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Apple Yogurt Parfaits with Homemade Fall Flavors Granola

Apple Yogurt Parfaits with Homemade Fall Flavors Granola inspired by the taste and aroma of favorite fall season coffee flavors!

Ingredients

Ingredients for Homemade Fall Flavors Granola:

3 cups rolled oats (not quick oats)
3 tablespoons light brown sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon all-spice
1/4 teaspoon ground cloves
1/2 cup honey roasted sunflower seeds
1/3 cup honey
1/4 cup grapeseed oil
1 1/2 teaspoon vanilla extract
1 cup golden raisins
1/4 cup apple juice
1/2 cup crushed dry bananas

Ingredients for Stove-top Caramelized Apples:

2 honey-crisp apples, peeled, cored and diced
1/4 cup light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 cup water
1/2 tablespoon butter

Ingredients for Apple Yogurt Parfaits with Homemade Fall Flavors Granola:

low-fat vanilla yogurt
stove-top caramelized apples (recipe above)
Fall flavors granola (recipe above)

Instructions

Preheat the oven to 300 degrees.
To make the granola, start by mixing the rolled oats with the brown sugar, cinnamon, nutmeg, all-spice and cloves in a medium bowl.
Stir to make sure all the spices are combined well, then add the honey roasted sunflower seeds.
In a smaller bowl, combine the honey, oil and vanilla extract. Whisk well until the mixture looks smooth and whipped, it will thicken a bit.
Pour the honey mixture over the oats mixture, and make sure all of the oats are completely covered with the honey coating.
Spread the oats out onto a baking sheet and bake for 15 minutes in the preheated oven.
While the oats are cooking, pour the golden raisins into a small bowl, then let them soak for about 20 minutes in the apple juice.
This will plump up the raisins a bit and add great texture to the granola.
Once they have soaked thoroughly, squeeze out any excess moisture with a cheese cloth or paper towel before adding to the granola.
Stir the oats and bake again for another 10 minutes or so. They will be a pretty golden color.
Once done, stir in the raisins and bananas, then allow to cool completely.
While the granola is cooling down, prepare the stove-top caramelized apples.
Add the diced apples to a bowl with the brown sugar, cinnamon and nutmeg.
Stir well so apples are fully coated.
Melt the butter in a skillet with the water, and add the coated apples.
Allow them cook on a medium heat for about 8-10 minutes, stirring occasionally until the apples are softened.
The apple mixture will thicken as they caramelize, remove from heat and allow to cool once done.
Add your favorite vanilla yogurt to a bowl or glass, then top with the caramelized apples. Top with a bit more yogurt.
Finish it off with the granola and serve. Enjoy!

https://mamaharriskitchen.com/2016/09/apple-parfaits-fall-flavors-granola/

#StarbucksAtHome | #SavorEverySip

Do you like to prepare your coffee at home?

Which flavor do you think you identify with more? Don’t forget to find out your flavor profile and let me know what you think of your results! All three of Starbucks’ fall flavors – the Fall Blend, Pumpkin Spice Caffé Latte and Salted Caramel Hot Cocoa – are available at Walmart. I also have good news for my Starbucks Rewards friends, when you buy any three qualifying Starbucks products at Walmart you can get 75 stars! Find out more info here.

Herb and Cheddar Buttermilk Biscuits

August 1, 2016 by MamaHarris 11 Comments

Special thanks to Clover Farms for sponsoring this recipe for herb and cheddar buttermilk biscuits. #ChooseClo

I’ve been on a bit of a savory kick lately, and these herb and cheddar buttermilk biscuits are no exception! My family loves a good biscuit, and my husband has been known to sneak a few refrigerated biscuits into our cart whenever we grab some groceries, so I figured it was time to try my hand at making my own biscuits with a savory twist. These definitely did not disappoint!

I used a food processor to mix up my batter, but you can also use a stand mixer with a paddle attachment, or go the more traditional route using a pastry cutter and kneading the dough by hand. The key is to mess with the dough as little as possible, for beautiful flaky biscuits that rise high!

The bits of pimentos and cheddar cheese made these biscuits such a pretty color, and the flecks of herbs and spices really satisfied my eyes, I love colorful food. It just tastes better. These biscuits are the perfect texture and mix of flavors, not overpowering, but enough to close your eyes and enjoy that doughy goodness.

Being in Northern California there’s so many local brands I love to try. For this recipe I used Clover Farms Buttermilk, Unsalted Butter, and Sharp Cheddar Cheese. What sets Clover Farms apart from other dairy producers is its innovative approach to the dairy business. Clover was the first dairy processor to elevate milk from a commodity to a specialty food by establishing the North Coast Excellence Certified (NCEC) Program. This has set some of the most rigorous standards in the dairy industry which surpass those of the state and federal governments. Clover was also the first dairy to become American Humane Certified, said “No” to the synthetic growth hormone rSBT, and made an early entrance to provide and support organic dairy products. As part of the standard of excellence, Clover cows are raised on small, local family-owned farms that follow sustainable agricultural practices and tend small herds on spacious ranches, where the cows are well treated and healthy. Clover Farms are also American Humane Certified and must demonstrate environmental consciousness and stewardship of land. Clover milk is not from cloned cows and annual averages of bacteria counts meet National Centers for Environmental Prediction’s (NCEP) set standards. Be sure to follow the hashtag on social media, and if you’re in the Northern California area check out the link and see if some of the upcoming events are going to be in your area!

These biscuits are delicious on their own, but I’m even considering making a breakfast sandwich with them or serving them with some delicious chicken wings! That cheddar cheese melted over the top really takes these to another level too, you need to see for yourself!

Herb and Cheddar Buttermilk Biscuits Ingredients:

2 cups all purpose flour
2 tablespoons baking powder
1 1/2 teaspoon garlic salt
1/2 teaspoon dried chives
1/2 teaspoon dried basil
1/4 teaspoon dried dill
1/4 teaspoon baking soda
1/4 teaspoon ground black pepper
1/4 teaspoon smoked paprika
7 tablespoons cold Clover Farms unsalted sweet butter
3/4 cup cold Clover Farms buttermilk
1 cup cold shredded Clover Farms sharp cheddar cheese PLUS extra to sprinkle tops of biscuits with
3 tablespoons minced pimentos

Directions:

Preheat oven to 425 degrees.
Begin by adding the flour, baking powder, garlic salt, dried herbs, baking soda, pepper, and paprika to a food processor. Pulse a few times until blended well.
Cut the cold butter into small pieces and pulse once each time after each piece of butter is added. Mixture should be be a bit coarse.

*If you don’t have a food processor, you can mix the dry ingredients together and then use a pastry cutter to break up the cold butter.

Next, add the buttermilk, cheese, and pimentos.

*If you don’t have a food processor, just create a pile in your mixing bowl with the dry ingredients and hollow out the center a bit. Add the milk, the cheese and pimentos to the center.

Pulse the food processor a few times just until the dough forms together and sticks together.

*If you don’t have a food processor you can knead the dough together by hand, just until it forms a ball and begins to stick.

Lightly flour a flat surface and pat your dough down gently until it’s about 1 inch thick. Using a biscuit cutter or a 2 inch round cookie cutter, cut out the circles for your biscuits. Don’t twist as you go down or up with the cutter, just go straight down and back up. Once you have the biscuits cut out, knead the dough again and flatten and cut out the remaining biscuits.

*The first biscuits will always rise a little higher as they’ve been kneaded less times. The trick is to roll and knead the dough as little as possible for maximum rise.

Lightly spray a baking sheet with nonstick spray or line it with parchment paper or a silicon mat, and add your biscuit rounds. Sprinkle with your extra cheddar cheese.

Bake in the preheated oven for about 13-15 minutes, until golden.

Cut the warm biscuits down the middle, add a bit of butter and serve.

Enjoy!

Herb and Cheddar Buttermilk Biscuits

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 9 biscuits

Serving Size: 1 Herb and Cheddar Buttermilk Biscuit

Herb and Cheddar Buttermilk Biscuits

Perfect alone or filled with your favorite toppings, these herb and cheddar buttermilk biscuits are full of flavor and delightfully easy to make.

Ingredients

2 cups all purpose flour
2 tablespoons baking powder
1 1/2 teaspoon garlic salt
1/2 teaspoon dried chives
1/2 teaspoon dried basil
1/4 teaspoon dried dill
1/4 teaspoon baking soda
1/4 teaspoon ground black pepper
1/4 teaspoon smoked paprika
7 tablespoons cold Clover Farms unsalted butter
3/4 cup cold Clover Farms buttermilk
1 cup cold shredded Clover Farms sharp cheddar cheese PLUS extra to sprinkle tops of biscuits with
3 tablespoons minced pimentos

Instructions

Preheat oven to 425 degrees.
Begin by adding the flour, baking powder, garlic salt, dried herbs, baking soda, pepper, and paprika to a food processor. Pulse a few times until blended well.
Cut the cold butter into small pieces and pulse once each time after each piece of butter is added. Mixture should be be a bit coarse.
Next, add the buttermilk, cheese, and pimentos.
Pulse the food processor a few times just until the dough forms together and sticks together.
Lightly flour a flat surface and pat your dough down gently until it's about 1 inch thick. Using a biscuit cutter or a 2 inch round cookie cutter, cut out the circles for your biscuits. Don't twist as you go down or up with the cutter, just go straight down and back up. Once you have the biscuits cut out, knead the dough again and flatten and cut out the remaining biscuits.
The first biscuits will always rise a little higher as they've been kneaded less times. The trick is to roll and knead the dough as little as possible for maximum rise.
Lightly spray a baking sheet with nonstick spray or line it with parchment paper or a silicon mat, and add your biscuit rounds. Sprinkle with your extra cheddar cheese.
Bake in the preheated oven for about 13-15 minutes, until golden.
Cut the warm biscuits down the middle, add a bit of butter and serve.
Enjoy!

Notes

*If you don't have a food processor, you can mix the dry ingredients together in a mixing bowl and then use a pastry cutter to break up the cold butter. Create a pile in your mixing bowl with the dry ingredients and hollow out the center a bit. Add the milk, the cheese and pimentos to the center. Knead the dough together by hand, just until it forms a ball and begins to stick.

https://mamaharriskitchen.com/2016/08/herb-cheddar-buttermilk-biscuits/

What would be your favorite way to enjoy these herb and cheddar buttermilk biscuits?

Be sure to follow Clover Farms on Facebook | Twitter | Instagram | Pinterest and follow the hashtag #ChooseClo ! Also, don’t forget to PIN this recipe! (Hover over the picture below and click the “Pin it”)

Try These Homemade Coffee Creamer Flavors For the Holidays!

December 15, 2015 by MamaHarris Leave a Comment

Disclosure: I participated in an Influencer Activation on behalf of Influence Central for McCafé packaged coffee. I received product samples as well as a monetary promotional incentive to thank me for my participation.

So, every morning I have this routine.

Get up, get ready, get the kids ready, wake up the teenagers and make sure they are ready, get everyone clothed and fed, then off to school. Usually this goes well with only minor hiccups. Sometimes a teenager is late waking up. Occasionally the littlest wants to play Lego’s or watch tv. Once in a while the first grader will balk at which shirt I’ve chosen or stall on getting his shoes on. For the most part, though, our mornings go pretty smoothly. Once everyone is dropped off, I return home. I make my coffee, add my creamer, include a little sweetener, and sit down and get into work mode. Whether it’s checking my email, writing out a recipe or beginning my shopping list – this is my “me-time” every day. I get to enjoy my coffee in silence and process how my day will go.

You can imagine how thrown off I might be if I’m out of creamer, right? Especially if I didn’t realize I was out of creamer?

Oh yes, it’s like an emergency!

Thankfully, I discovered a way to make my own creamer quite a few years ago. On the occasion I unexpectedly run out of creamer, I’ll often just make my own. And if I happen to have run out of sweetened condensed milk, I’ll just make that too.

Throughout the year I’ll typically make a vanilla creamer or sweet cream. During the holidays, though, I like to go all out and make fun holiday coffee creamer flavors. Sometimes I prefer this over my normal creamer too, since you can control what ingredients are in there. If you make your own sweetened condensed milk too, you can also control the fat and sugar as well!

I recently got the opportunity to try out some of the most popular McCafé packaged coffee flavors. I have to say, the Hazelnut is my favorite. I’ve never smelled a better smelling coffee, and we all know that part of the whole coffee experience begins with the aroma. You can fin McCafé packaged coffee in K-Cup® pods form as well as in a traditional ground form. I thought it would be fun to try them out with some of my favorite homemade coffee creamer flavors for the holidays, which would also be wonderful to set out for guests or even provide to coffee lovers as a gift option. Just package up a bottle of homemade coffee creamer, coffee, and a cute mug with personalized tags and a sticker for the cap for the coffee lover in your life. What a treat!

McCafé packaged coffee is available wherever you buy groceries and is made with 100% Arabica beans. It also comes in seven different varieties including roasts and blends, such as Premium Roast, French Roast, Breakfast Blend and Colombian, as well as different flavors, such as French Vanilla and Hazelnut. For more information you can check out McDonalds.com/McCafeAtHome or follow along at @McCafe!

Even if you’re not a coffee lover, this coffee and creamer would be great to serve at your next holiday gathering along with your favorite desserts. I know I’d definitely accept a cup or two with my favorite cookie!

Eggnog Creamer Ingredients:

1 can condensed milk (or homemade condensed milk*)
1 and 3/4 cup heavy cream
1 and 1/2 teaspoon ground nutmeg
1 and 1/2 teaspoon rum extract
1 teaspoon vanilla extract

Peppermint Mocha Creamer Ingredients:

1 can condensed milk (or homemade condensed milk*)
1 and 3/4 cup milk
1 tablespoon unsweetened cocoa powder
3/4 teaspoon peppermint extract
1/2 teaspoon vanilla extract

Gingerbread Creamer Ingredients:

1 can condensed milk (or homemade condensed milk*)
1 and 3/4 cup milk
2 tablespoons molasses
1 tablespoon dark brown sugar
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg

*Homemade Condensed Milk Ingredients:

3 cups milk
1 and 1/2 cup granulated sugar
3 tablespoons butter
1 teaspoon vanilla extract

Directions:

*If you’re making the homemade condensed milk, add the milk and sugar to a medium, heavy bottomed saucepan over medium heat. Bring the mixture to a boil, whisking constantly. Once mixture has come to a boil, lower heat to a high simmer. Continue to whisk every so often, watching as the liquid reduces by half. This is condensing the liquid in the milk, creating a thick sauce. Once the liquid is about half of what it was when you began, stir in the vanilla and butter. Measure and use as you would a canned sweetened and condensed milk. The canned version is about 1 and 3/4 cups measured.

Begin by heating the condensed milk in a heavy bottom saucepan on a medium/low heat. Add the extracts and slowly add the dry powders.

While the condensed milk is warm, whisk the flavorings until well incorporated. You don’t want a mouthful of cinnamon or cocoa powder! Once the condensed milk has heated through and the flavorings are well mixed, slowly mix in the milk (or cream). Whisk it all together until it’s well mixed, then remove from heat.

Allow the creamer mixture to cool, then carefully pour into containers for storage. I filled them with these adorable glass bottles I found.

I also created cute inexpensive tags for the bottles, making them perfect for gifting.

To use the creamer, brew your favorite flavor McCafé coffee. For this go around I used the Breakfast Blend, but you can play with flavors. I love to add a lot of flavor to my coffee by using the flavored coffee and mixing it with a creamer in a different flavor.

Add a splash of your favorite creamer flavor to the coffee and sweeten as you wish (or don’t, if that’s what you prefer).

Stir the creamer with the coffee.

And serve with your favorite treats! Enjoy!

Try These Homemade Coffee Creamer Flavors For the Holidays!

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Yield: 3.5 - 4 cups creamer

Try These Homemade Coffee Creamer Flavors For the Holidays!

Homemade coffee creamer flavors in fun holiday themes for that coffee lover in your life, pairs well with the new McCafé packaged coffees!

Ingredients

Eggnog Creamer Ingredients:

1 can condensed milk (or homemade condensed milk*)
1 and 3/4 cup heavy cream
1 and 1/2 teaspoon ground nutmeg
1 and 1/2 teaspoon rum extract
1 teaspoon vanilla extract

Peppermint Mocha Creamer Ingredients:

1 can condensed milk (or homemade condensed milk*)
1 and 3/4 cup milk
1 tablespoon unsweetened cocoa powder
3/4 teaspoon peppermint extract
1/2 teaspoon vanilla extract

Gingerbread Creamer Ingredients:

1 can condensed milk (or homemade condensed milk*)
1 and 3/4 cup milk
2 tablespoons molasses
1 tablespoon dark brown sugar
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg

*Homemade Condensed Milk Ingredients:

1 and 1/2 cup milk
3/4 cup granulated sugar
3 tablespoons butter
1 teaspoon vanilla extract

Instructions

*If you're making the homemade condensed milk, add the milk and sugar to a medium, heavy bottomed saucepan over medium heat. Bring the mixture to a boil, whisking constantly. Once mixture has come to a boil, lower heat to a high simmer. Continue to whisk every so often, watching as the liquid reduces by half. This is condensing the liquid in the milk, creating a thick sauce. Once the liquid is about half of what it was when you began, stir in the vanilla and butter. Measure and use as you would a canned sweetened and condensed milk. The canned version is about 1 and 3/4 cups measured.
Begin by heating the condensed milk in a heavy bottom saucepan on a medium/low heat. Add the extracts and slowly add the dry powders.
While the condensed milk is warm, whisk the flavorings until well incorporated. You don't want a mouthful of cinnamon or cocoa powder! Once the condensed milk has heated through and the flavorings are well mixed, slowly mix in the milk (or cream). Whisk it all together until it's well mixed, then remove from heat.
Allow the creamer mixture to cool, then carefully pour into containers for storage. I filled them with these adorable glass bottles I found.
I also created cute inexpensive tags for the bottles, making them perfect for gifting.
To use the creamer, brew your favorite flavor McCafé coffee. For this go around I used the Breakfast Blend, but you can play with flavors. I love to add a lot of flavor to my coffee by using the flavored coffee and mixing it with a creamer in a different flavor.
Add a splash of your favorite creamer flavor to the coffee and sweeten as you wish (or don't, if that's what you prefer).
Stir the creamer with the coffee.
And serve with your favorite treats!
Enjoy!

https://mamaharriskitchen.com/2015/12/try-these-homemade-coffee-creamer-flavors-for-the-holidays/

Do you have a favorite coffee flavor?

Try your favorite flavor with one of these seasonal homemade coffee creamers for a real treat! Remember, McCafé is still available at your local McDonald’s, this is just another way to enjoy your favorite coffee at home with your own ways to customize it!

Simple Spanish Rice

November 7, 2013 by MamaHarris 10 Comments

There’s many Mexican dishes that I love to make like enchiladas, tacos or burritos, “refried” beans, carne asada.. well the list goes on. With all those dishes, you have to have just the right side dish to bring the entree together. Many times the perfect addition is some Spanish Rice.

I absolutely love a good Spanish Rice. I like it to have some tomato flavor and spices, but not too spicy, not too bland. It has to be just the right amount of flavors and aromas for it to be a well rounded side dish to all of my favorite Mexican food. I’ve played with different flavors, always looking for something easy to throw together yet substantial enough to stand the flavors of many dishes I like to pair it with. This recipe uses items I always have stocked in my kitchen, so the prep work is a cinch. It’s become one of those dishes that is in regular heavy rotation in our home, and I hope you enjoy it just as we do.

Ingredients:

2 tablespoons extra virgin olive oil
2 cups white rice
1 yellow onion, chopped
1 clove garlic, minced
3 cups low sodium chicken broth
1/2 small red bell pepper
1 tablespoon tomato paste
1 can Original Rotel Diced Tomatoes and Green Chilies, drained
pinch of oregano
1 teaspoon cumin
1/2 teaspoon chili powder
1 teaspoon salt

Directions:

In a medium saucepan brown the rice in the olive oil over medium heat.

Add onion and garlic and saute until rice is browned sufficiently and the onion is soft and garlic fragrant.

Add chicken broth, red bell pepper, tomato paste, drained rotel and spices and seasonings.
Stir to combine.

Bring to a boil, cover and reduce heat.

Continue to cook, covered, for about 20 minutes or until rice has reached desired consistency.

Fluff with fork, then serve.

Enjoy!

Simple Spanish Rice

Save Print

Prep time

5 mins

Cook time

30 mins

Total time

35 mins

This is a great "go to" recipe for easy Spanish rice when you're short on time, perfect for busy weeknight dinners and it's so flavorful!

Author: Mama Harris' Kitchen

Recipe type: Side Dish, Rice

Cuisine: Mexican

Ingredients

2 tablespoons extra virgin olive oil
2 cups white rice
1 yellow onion, chopped
1 clove garlic, minced
3 cups low sodium chicken broth
½ small red bell pepper
1 tablespoon tomato paste
1 can Original Rotel Diced Tomatoes and Green Chilies, drained
pinch of oregano
1 teaspoon cumin
½ teaspoon chili powder
1 teaspoon salt

Instructions

In a medium saucepan brown the rice in the olive oil over medium heat.
Add onion and garlic and saute until rice is browned sufficiently and the onion is soft and garlic fragrant.
Add chicken broth, red bell pepper, tomato paste, drained rotel and spices and seasonings.
Stir to combine.
Bring to a boil, cover and reduce heat.
Continue to cook, covered, for about 20 minutes or until rice has reached desired consistency.
Fluff with fork, then serve.
Enjoy!

Apple, Coconut & Carrot Breakfast Muffins

October 25, 2013 by MamaHarris 2 Comments

I love having muffins in the house for my family. They’re so convenient for kids to grab and snack on, or to take along for a quick breakfast on the go. You can combine so many different flavors and combinations, it’s pretty hard to go wrong! Not only that, but they’re fun to make! These particular muffins have come a long way since I made my first batch. Back when I first made them, I followed this recipe by Weelicious which is absolutely more guilt free than my version. They were nice, but I wanted to customize them a bit more, and I also found they stuck to the liners when I used them due to the honey. I decided to play with the recipe a bit and have changed it through the past few years into what I now have today. I know this recipe is based on the “old school” Morning Glory muffins that typically use pineapple, raisins and walnuts, I’m sure each or all of those would be an amazing addition. Next time I make them I may actually add some walnuts and raisins, but these are pretty amazing as is.

I call them low-guilt breakfast muffins because for the most part they have some pretty healthy ingredients. White whole wheat flour, coconut milk and grapeseed oil are all pretty healthy, in addition to the carrots and apples. Of course there’s sweetened coconut and sugar (mostly brown) in there too, which makes them low-guilt. Not quite no-guilt, but delicious nonetheless! We’re talking muffins here anyway! These have an amazing flavor and delicious texture, I love the bits of flavor in every bite. They are perfect for the season and I would absolutely bring them to a Halloween party or serve as part of breakfast for Thanksgiving with my Pumpkin Muffins! These are a perfect accompaniment to coffee or tea, and would be delicious served with a pumpkin spice coffee or a vanilla chai tea!

Ingredients:

1-1/2 cup all-purpose white whole wheat flour
1/2 cup light brown sugar
1/4 cup granulated white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 cup sweetened coconut flakes, chopped
2 medium carrots, peeled and grated (about 1 cup)
1 medium granny smith apple, grated (about 1/2 cup)
2 large eggs
2 teaspoons vanilla extract
1 teaspoon maple extract
1/3 cup coconut milk
1/4 cup grapeseed oil
pinch of raw sugar (to sprinkle)

Directions:

Preheat oven to 350 degrees.

Combine all dry ingredients (flour, sugars, baking powder and soda, salt, and spices).

Prepare the shredded carrot, apple and coconut.

Add coconut, carrots and apples to dry mixture.

Mix until well combined.

Combine all wet ingredients (eggs, extracts, milk, and oil).

Add the dry mixture to the wet, stirring until just combined.

Using a standard size muffin/cupcake pan, scoop two tablespoons batter per liner. (Makes 12 muffins.)

Sprinkle with a pinch of raw sugar over each muffin, and bake 20-23 minutes until done.

Let cool and serve.

Enjoy!

Banana-Chocolate Chip Muffins

September 12, 2013 by MamaHarris 2 Comments

One thing that I like to keep around the house is muffins. Muffins are so easy to make, usually I have all the ingredients necessary for a variety of different flavors on hand. They’re easy during the week for the kids to grab as a snack for school, or even for myself to enjoy alongside my favorite coffee or tea.

One of my favorite muffins to make is banana muffins. My kids love bananas, and usually they’re gone pretty quickly. Once they get a little spotted my kids aren’t as interested in them, so I typically use them in my daily smoothie. Once in a while, though, I’m in the mood for a treat and those spotted bananas are just the thing. If you have a bag of chocolate chips on hand and a few pantry essentials this is easy to whip up and the whole family can enjoy them.

This is a slight variation to my Banana Nut Bread I made a while back, and I even made these and served them the day I made my Strawberry Streusel Muffins. In fact, these have the same streusel recipe on top, with just a little scattering of chopped walnuts. These are great fresh out of the oven, and (dare I say) even better the next day. Good luck making them last that long though!

Banana-Chocolate Chip Muffin Ingredients:

3/4 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/3 cup brown sugar
1 large egg
1/2 cup milk
3 tablespoons vegetable oil
1 large freckled banana
1/2 cup milk chocolate chips

Streusel Topping Ingredients

1/3 cup all purpose flour
3 tablespoons brown sugar
3 tablespoons cold butter
1/2 teaspoon cinnamon
1-2 teaspoons chopped walnuts

Directions:

Preheat oven to 350 degrees.

Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg and brown sugar in a medium bowl. Mix until combined.

In a separate bowl, combine egg, milk and vegetable oil. Combine well.

Pour dry mixture into wet, mixing until just combined.

Fold in smashed banana, then fold in chocolate chips.

In a separate bowl combine streusel ingredients (everything except walnuts), cutting into butter until topping is coarsely mixed.

Place cupcake liners in muffin pan, spray lightly so muffins won’t stick to liners.

Divide mixture into each liner (makes 12), then sprinkle with streusel topping.

Then sprinkle with chopped walnuts.

Place in preheated oven, bake for about 22 minutes or until muffins are cooked through.

Allow to cool.

Check out the melted chocolate chips.

Yum!

Enjoy!

Banana & Mixed Berry Crème Fraîche Crêpes

August 9, 2013 by MamaHarris 3 Comments

Disclosure: I was provided free product from Vermont Creamery to try and was not compensated for this post. All thoughts are my own.

Wow, have I been busy! School starts around here in just a few days and I have a zillion things to share with you all. At this point, none of that matters, because I made crepes.

Not just any old crepes. Not the premade crêpes you can buy at the store. Not even the kind I grew up with which were pretty magnificent in their own rite.

Do you want to know what made these so special?

Look at all these AMAZING products from
Vermont Creamery!

I started with my own homemade sauce that consisted of raspberries and blackberries. Then I served it with my homemade crepes with some sliced up bananas. Ahh, it sounds so amazing already. But the cherry on top was that I served it with Madagascar Vanilla Crème Fraîche.

Let’s elaborate. Do you remember at the beginning of this summer when I went to BlogHer Food? I had such a wonderful trip and met some fabulous people. One of the mornings during breakfast I happened to be sitting next to some very sweet women that were in attendance from Vermont Creamery. We had a great conversation and I really enjoyed their company. A few weeks ago I was contacted by one of them, asking if they could send some of their products for me to try out and see if I liked them in any recipes. I happily obliged and was shocked when I received my package. It was seriously too much good stuff! I didn’t even know where to start. I had plenty of ideas with the array of products, but one of the first that struck me was crêpes.

When I was a little girl, both of my parents worked full time jobs. We were not the family that cooked from scratch every night. My parents bought a lot of convenience meals and there were plenty of shortcuts. Almost every weekend though, my mom would cook a delicious breakfast one of those two days. One that quickly became my favorite was crêpes. She would make the batter, and once finished would add a few slices of cream cheese inside and would top it with cherry pie filling. They were a dream and I loved them!

I’ve long declared my love of breakfast foods, and I was always a tutti frutti kind of gal long before I discovered my love of savory and spicy. Those crêpes dusted with powdered sugar were heavenly and I could never get enough of them. My mom, however, didn’t especially love making them because of how temperamental the crêpe batter could be. You have to get them thin, but not too thin and you definitely don’t want them too thick. The temperature has to be just right or they would be too crunchy on the outside and undercooked inside. They also had to be soft enough to fold without cracking, and of course not too soft that they were undercooked. Yes, I can definitely understand how that could be frustrating. This is why I haven’t really tried to make them too often in my adult life. Once I saw my package from Vermont Creamery, though, I just had to make them. It really wasn’t that bad! I used a basic recipe that says it’s Julia Child’s. I did change it a tad because I also used the butter from Vermont Creamery that was salted.

The results were heavenly, and each member of my family wanted exactly ten more! The rich and tart berry sauce combined with the creaminess of the Madagascar Vanilla Crème Fraîche combined with the fresh bananas. All dusted with powdered sugar, it was perfection!

If you’re not familiar with crème fraîche, it’s a french style cultured cream. It’s delicious with a variety of foods, but the vanilla flavor is especially delicious with fruits. I especially love the little flecks of vanilla bean throughout the cream. Try it for yourself and let me know what you think!

Crêpe Ingredients (Based on Julia Child’s Master Crêpe Recipe):

1 cup all purpose flour
2/3 cup cold milk
2/3 cup cold water
3 large eggs
3 tablespoons melted Vermont lightly Salted Cultured Butter, plus 1-2 tablespoons melted butter to brush the pan with.
1 (8 ounce) tub Madagascar Vanilla Crème Fraîche
1-2 sliced bananas
powdered sugar for dusting

Mixed Berry Sauce Ingredients

1 cup fresh raspberries
1 cup fresh blackberries
1/2 cup granulated white sugar
2 teaspoons lemon juice
1 teaspoon vanilla extract

Directions:

In a medium mixing bowl, combine the flour, milk, water, eggs and melted butter.

Whisk until smooth, then refrigerate at least 30 minutes.

While the crêpe batter is setting, add the fresh berries and sugar to a medium saucepan.

Cook over a medium-low flame until the berries begin to soften. I used a pastry cutter for the blackberries to help them break down a bit faster.

Once the berries and sugar have combined a bit, add the lemon juice and cook for another 1-2 minutes.

Remove from heat and add the vanilla extract.

Transfer to a bowl and cover until ready to use, best served warm.

Once the batter has set in the refrigerator, warm a flat round non stick pan over medium low heat.

I lightly sprayed mine with vegetable oil, then using a pastry brush spread a thin amount of melted butter on the pan. Whisk the batter once or twice and using a ladle pour batter into pan (about 2-3 tablespoons worth). Immediately tilt and swirl the pan to spread the batter outwards. Cook about 1-2 minutes, then flip. The second side will only need about a minute. Both sides should be a nice golden color.

The crêpes will have a golden color, but depending on your stove and pan the heat settings may vary. The first few may not be winners but by the third or fourth you should have it down. This batter makes about 15-20 crepes depending on size.

Once the crêpes are done, you can begin building your meal.

Lay one crêpe flat, stir the crème fraîche and spread it down the middle of the crêpe, then scatter with sliced bananas.

Spoon some berry sauce in, then fold the bottom and sides. I used a bit of crème fraîche to hold the seam closed, then spread a little more on top, adding more sauce on top and a dust of powdered sugar.

Garnish with fresh berries and serve.

Enjoy!

Chocolate Cream Pie with Chocolate Shortbread Crust and a GIVEAWAY!

June 29, 2013 by MamaHarris 28 Comments

Disclosure: I am a Blog Ambassador for Walkers Shortbread. I was provided free product to try and was not compensated for this post. All thoughts are my own.

Do any of you recall the lemon blueberry pie I made last month? I had made the crust of that pie with 2 different flavored boxes of Walkers Shortbread cookies and it was so delicious! I also shared with you my excitement of being selected as a blog ambassador for Walkers! Each month I receive a different shipment of goodies that I get to play with and develop a new recipe for and a new theme each month! This months theme is Easy Entertaining for the Dog Days of summer, so my shipment included four boxes of the adorable Scottie Dogs. Two were the Pure Butter Shortbread flavor, and two were their newest flavor, Pure Butter Shortbread Chocolate!

When I think of summer entertaining and desserts, chocolate always comes to mind. I mean, who doesn’t like chocolate? So I decided to develop a delicious Chocolate Cream Pie recipe, crushing and mixing both types of cookies for the shortbread crust, topped with heaps of homemade whipped cream and decorated with more adorable Scottie Dogs! The chocolate pie filling is smooth and just the right amount of sweetness, it compliments the crust wonderfully and the only baking you do is just a few minutes for the crust! Perfect for busy summer gathering and a definite crowd pleaser. The recipe is below – right after the fun giveaway!

The Pure Butter Shortbread Scottie Dogs were released in January 2012 and quickly became the fastest selling item! What’s awesome about these cuties is that for each 3.9 ounce carton (contains 9 cookies) sold, Walkers donates $.10 per unit sale to the The American Society for the Prevention of Cruelty® (ASPCA®)! For the larger 7.8 ounce (contains 18 cookies) Scottie Dog tin they donate $.20 per unit sale! Now they have come out with an equally adorable Pure Butter Shortbread CHOCOLATE Scottie Dog, and I got to try them both out with my recipe. These are so delicious, and of course made with the signature Walkers Shortbread recipe – containing only the best ingredients!

Currently if you go to walkersus.com to purchase any Scottie Dog carton or tin, in addition to the $.10 they would normally donate to ASPCA per unit sale, they will also donate an additional $1.00 PER PURCHASE in my blog’s name! Use the code KMHSCOTTIES and get free shipping off any order over $25.00. This cause is one that is especially close to my heart, as I am a dog owner and lover. The minimum that Walkers will donate to ASPCA is $50,000 for this year! Isn’t that amazing?

I am also having my very first giveaway! Walkers Shortbread will give away one 7.8 ounce Scottie Dogs tin containing 18 Pure Butter Shortbread Scottie Dogs to one of my lucky readers!

Good Luck!

a Rafflecopter giveaway

…and now onto the pie!

Chocolate Shortbread Crust Ingredients:

1 box Pure Butter Shortbread Scottie Dogs
1 box Pure Butter Shortbread Chocolate Scottie Dogs
1 tablespoon granulated white sugar
1/4 cup melted butter

Chocolate Cream Pie Filling Ingredients:

3/4 cup white granulated sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 cup heavy whipping cream
1-1/2 cup whole milk
3 large egg yolks
1 teaspoon vanilla extract
2 tablespoons butter
5 squares unsweetened baking chocolate, chopped (about 1-1/2 cups)

Whipped Cream Ingredients:

2 cups heavy whipping cream
1/3 cup confectioners sugar (powdered sugar)
1 teaspoon vanilla extract

Garnish (optional):

4 Pure Butter Shortbread Scottie Dogs
4 Pure Butter Shortbread Chocolate Scottie Dogs
chocolate shavings

Directions:

Preheat your oven to 400 degrees.

As adorable as these little guys are, they have to get crushed! No worries, we will save the other boxes for garnish on the top of the pie!

Using either a mallet and plastic bag or a food processor until they’re crushed into tiny crumbs.

Add the sugar and melted butter into the crumbs and mix well until all crumbs are wet.

Press into pie plate, evening out with the back of a spoon until smooth.

Bake in preheated oven for 5-6 minutes. Let cool and refrigerate while assembling the remainder of the pie.

Chop the semi-sweet chocolate into small pieces, place in large bowl and set aside.

In a large pot (with heat off) add cornstarch, sugar, and salt.

Add 1/4 cup heavy cream.

Whisk until smooth.

Add additional 1/4 cup heavy cream and whisk again.

Add egg yolks and whisk until mixed thoroughly.

Place pot over medium heat, then add the remaining heavy cream plus the whole milk.

Bring to a boil, whisking consistently. Let boil with bubbles for one minute (this is when it will begin to thicken). Remove from heat and add the vanilla extract and butter. Stir quickly until butter is melted.

Immediately pour in the bowl over the chopped chocolate. Stir until all chocolate has melted.

Immediately pour mixture through a sieve or mesh strainer to ensure chocolate filling is smooth.

Chill until ready to assemble pie.

Pour chocolate filling into crust and smooth. Chill.

While the pie is chilling, add all whipped cream ingredients in a mixing bowl, and beat on high until stiff peaks form. Spread whipped cream over the pie – there will be a lot!

Add the cookies to garnish – too adorable!!

Add chocolate shavings. Refrigerate until ready to serve.

This pie slices beautifully!

It’s so pretty, and the little Scottie Dogs add a gorgeous touch!

Mmmm, just look at that crust! Enjoy!

Delicious Butterscotch Cookies

June 20, 2013 by MamaHarris 12 Comments

One of my favorite quick treats has always been butterscotch pudding. The taste of butterscotch brings me back to my childhood, when I first fell in love and it always brings a sense of nostalgia -back when a cup of pudding was all it took to make me happy. Keeping along with that love of all things butterscotch, I’ve used butterscotch chips in a few of my other recipes like my cheesecake with butterscotch topping and my cookie bars. In this recipe, however, they are absolutely the star of the show.

For a little added depth, this recipe only uses brown sugar, no mixture of brown and white like some of my other cookie recipes. It also includes a teaspoon of maple extract and, similar to my chocolate chip cookie’s, I used cream of tartar for that lovely crackle effect. All of these delicious ingredients create a heavenly smell in your kitchen while baking, which makes turning on your oven in the middle of summertime completely worth it! Also, I’m not usually a milk dipper with my cookies, but these do taste great dipped in milk. My boys devoured them completely, leaving little milk droplets all over my kitchen table!

Ingredients:

1/2 cup butter or margarine, softened to room temperature
1 cup brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 teaspoon maple extract
1-1/3 cup all purpose flour
1 tsp baking powder
1/2 teaspoon baking soda
1/8 teaspoon cream of tartar
1/2 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup butterscotch chips

Directions:

Preheat oven to 350 degrees.

In a medium mixing bowl, cream together the butter and sugar until smooth.

Add the egg and continue to cream until smooth and evenly distributed.

Add in the extracts and combine well. Set bowl aside.

In a separate bowl combine all dry ingredients, not including butterscotch chips.

Combine well.

Add dry ingredients to the wet, mixing until just combined.

Add butterscotch chips, slowly folding them into the batter.

Create little balls (I use an ice cream scoop) and place on cookie sheet being sure to keep enough space between cookies so they can spread without touching.

Bake in preheated oven for about 10-12 minutes.

These have a great “puff” to them, and the cream of tartar gives the cracked effect when they cool down.

Perfection!

They are great with milk, what a fun treat for the kids!

You might not even want to share!

Enjoy!

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!

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