thewhimsy: main dish

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Recipe: Baja Fish Tacos
SUMMER RECIPE SERIES

Beat the heat with these light fish tacos. So flavorful you will forget about the heat of the summer sun and instead on the subtle heat on your tongue from these fresh ingredients.

Ingredients:

Fish Tacos
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/4 teaspoon ground red pepper
1/8 teaspoon salt
1/8 teaspoon garlic powder
1 1/2 pounds fish fillets
cooking spray
lettuce, shredded
8 (6-inch) corn tortillas

Lime-Cilantro Crema
1/4 cup sliced green onions
1/4 cup chopped fresh cilantro
3 tablespoons fat-free mayonnaise
3 tablespoons reduced-fat sour cream
1 1/2 teaspoons lime juice
1/4 teaspoon salt
1/2 teaspoon minced garlic
hot sauce, to taste

Pico de Gallo
1 1/2 cups seeded, diced tomatoes
1/4 cup diced red onion
1 tablespoon diced jalapenos
1 tablespoon minced garlic
juice from 2 limes
2 tablespoons cilantro
Salt and pepper

Preparation:
1) Preheat oven to 425 degrees.

2) In a small bowl, combine the cumin, paprika, ground red pepper, salt, and garlic powder; sprinkle mixture evenly over both sides of the fish fillets. Place fish on a baking sheet coated with cooking spray. Bake for 9 minutes or until fish flakes easily when tested with a fork.

3) While fish is cooking, combine Lime-Cilantro Crema and Pico De Gallo ingredients in two separate small bowls; set aside.

4) Once the fish is done, place fillets into a bowl; break into pieces with a fork. Heat tortillas according to their package directions. Divide the fish evenly among tortillas; top each with desired amount of crema and pico de gallo.

( Image: KalynKitchen )

Related: Bacon Flavored Milkshake

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07.05.13 12:00PM BRIGID

Categories: easy, lunch, main dish, quick, supper, summer

Haute Dogs
FOURTH OF JULY SPECIAL

Spice up the usual hot dog, Fourth of July fare with these easy to master topping combinations. Most of these can be found in the back of refrigerator. Follow these straight forward medleys and you will the toast of your Independence Day cook out.

Ingredients:

All beef hot dogs
Hot dog buns
Assorted toppings*

*See Topping Combinations

Preparation:

1) Place hot dogs into slow cooker, if cooking a large amount place them vertically so they can all fit.

2) Cover, and cook on low for 4 hours, or on high for about 2 hours. Check to make sure the hot dogs in the middle are fully hot before serving. Serve with tongs into buns and fix with desired Topping Combinations.

Your hot dogs can stay on the Warming setting for several hours, keeping them warm and ready for the duration of your party or get-together.

Topping Combinations:

1. Southwestern Hot Dog = Salsa + Tomato + Avocado
2. Backyard BBQ Hot Dog = Barbecue Sauce + French Fried Onions
3. Sweet & Salty Hot Dog = Corn + Crumbled Bacon + Ketchup
4. Neoclassical Chili Dog = Chili + White Cheddar Cheese
5. Pow! Right in the Kisser Hot Dog = Yellow Mustard + Sauerkraut

Related: Roasted Potato Salad

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06.28.13 12:00PM BRIGID

Categories: Fourth of July, lunch, easy, quick, slow cooker, main dish, supper, summer

Recipe: Summer Salad with a Citrus Vinaigrette
SUMMER RECIPE SERIES

Start off summer with a refreshing salad with a light, homemade citrus vinaigrette. Bring a little summer in with you to work or share it with friends at a backyard cook out.

Ingredients:

Salad
2 small heads romaine lettuce, cut into bite size portions
1/2 to 1 lb bacon, cooked and crumbled
1 1/2 to 2 cups chopped tomatoes
3/4 cup sunflower seeds
1 cup Swiss cheese, grated
1/3 cup Parmesan cheese, grated
croutons

Citrus Vinaigrette
1/4 cup orange juice
3 tablespoons red wine vinegar
2 teaspoons honey
1 1/2 teaspoons Dijon mustard
1 tablespoon olive oil

Preparation:

1) In small bowl, whisk together all the Citrus Vinaigrette ingredients. Set aside or store in refrigerator.

When whisking vinegar and oil dressings combine all ingredients except oil in a small bowl. Slowly add the oil while mixing vigorously with a whisk.

2) Combine all salad ingredients except croutons in a large bowl.

3) When ready to serve, pour dressing over salad and toss. Sprinkle croutons over top.

( Image: KalynKitchen )

Related: Bacon Flavored Milkshake

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06.21.13 12:00PM BRIGID

Categories: easy, lunch, main dish, quick, salad, side dish, supper, summer

Recipe: Bacon, Lettuce, Tomato Sandwich
FATHER'S DAY SPECIAL

Dress up the normal BLT with an avocado spread and a new way of cooking bacon that allows you to get a mouth full of the delicious salty meat with every bite. Treat him to a nice lunch with this recipe.

Ingredients:

BLT Sandwich
2 slices bread, toasted
2 - 3 leafs of romaine lettuce
1 tomato, sliced
3 slices of bacon, cooked*

* See preparation.

Avocado Sandwich Spread
1 large avocado
2 tablespoons green onion, minced
2 teaspoons white balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Preparation:

Avocado Sandwich Spread:
1) In a large bowl, mash the avocado until smooth.

2) Add the onion, vinegar, an salt & pepper; Mix well.

Bacon Weave:
1) Cut the bacon strips in half or to fit your slice of bread.

2) Lay 3 new slices down on a piece of tin foil on a baking sheet next to each other vertically.

3) Fold slices 1 and 3 so that the top touches the middle. Lay a new half-slice horizontally just about the fold. Unfold slices 1 and 3.

4) Fold slice 2 from bottom to top. Lay a new half-slice horizontally just at the fold of slice 2. It should lay nicely across slice 1 and 3. Unfold slice 2.

5) Fold slices 1 and 3 so that bottom touches middle. Lay a new half-slice at the fold once again. And finally unfold slices 1 and 3.

6) Cook bacon in oven at 375 degrees until desired wellness.

Assembly:

1) Spread the desired amount of avocado spread on a slice of bread. Then layer your romaine lettuce, desired amount of tomato slices, and finally gently place your bacon weave. Top it off with the other slice of bread. Enjoy.

To keep the avocado spread from browning to0 quickly spray the top with cooking spray before storing it in the refrigerator.

( Image: Pinterest )

Related: Bacon Wrapped Jalepno Poppers

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06.14.13 1:00PM BRIGID

Categories: main dish, easy, lunch, sandwich

Recipe: Spinach and Mushroom Frittata
MOTHER'S DAY SPECIAL

Ingredients:

1 tablespoon unsalted butter
3/4 cups white mushrooms, thinly sliced
2 green onions, finely chopped
1/4 cup water
1/4 cup Dijon mustard
1/4 teaspoon salt
1-1/2 cups shredded chedder cheese
2 cups baby spinach, thinly sliced
8 large eggs

Preparation:

1) In a large skillet saute the mushrooms and onions in butter until tender. Remove from heat and keep warm.

2) In a bowl, beat eggs, water, mustard and salt until foamy. Stir in cheese, spinach, and mushroom mixture.

3) Pour into a greased shallow baking dish. bake at 375 degrees for 22-27 minutes or until knife inserted in the center comes out clean.

Related: Citrus Brunch Punch

( Image: Simply Recipes )

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05.10.13 11:30AM BRIGID

Categories: main dish, easy, breakfast, quick

Corned Beef & Cabbage with Potatoes and Carrots
CROCKPOT RECIPES

Ingredients:
3-4 lb corned beef brisket
1 bag of baby carrots
6 small red potatoes
1 head of cabbage
water

Preparation:
In a crock pot layer the bottom with your red potatoes and baby carrots. Place the brisket on top and sprinkle the included seasoning packet, Pour enough water to cover the brisket. Cook on LOW for 4 hours.

Cabbage Prep: Slice your head of cabbage into quarters big enough to eat.
After 4 hours take cabbage you have prepared and add it to the crockpot. Cook for an additional 3 hours.

Related: Chocolate Guinness Cake

( Image: MarthaStewart )

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03.15.13 11:00AM BRIGID

Categories: main dish,easy,one-dish meal,side dish,slow cooker,st.patrick's day, supper