Fish Tacos

With a little inspiration from Spend with Pennies, I put my own spin on some baked fish tacos made with a Rockfish from Alaska. No need to worry about left overs because there won’t be any!

Fish Tacos

Course: Main Course
Keyword: avocado, fish, flour tortillas, tacos
Servings: 4
Author: Tina Cusker

Ingredients

Rub

  • 1 tsp Old Bay seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp oregano

Avocado Salsa

  • 1/4 sweet onion, chopped
  • 1 lg tomato, chopped
  • 1 avocado, chopped
  • 4 Romaine lettuce leaves, chopped
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1 tbsp lime juice

Taco Sauce

  • 2 tbsp mayonnaise
  • 3 tbsp sour cream
  • 1 avocado, smashed
  • 2 tbsp lime juice
  • 1/2 tsp Old Bay seasoning
  • 1 tsp garlic powder
  • 1/2 tsp cumin

Tacos

  • 1- 1 1/2 lb rockfish, cod or other white fish
  • 1 tbsp roasted shallot olive oil
  • 8 flour tortillas
  • prepared (Black Bean & Corn or Mango Habanero salsa, optional

Instructions

  • Preheat oven to 400°.
  • Combine rub ingredients in a small bowl. Rub into fish fillet(s). Place fish on a parchment lined pan and drizzle with olive oil. Bake for 15 minutes until flaky.
  • Meanwhile, combine taco sauce ingredients in a small bowl. Whisk together until smooth and set aside.
  • Combine salsa ingredients in a medium sized bowl. Set aside.
  • Warm tortillas on griddle or in the microwave covered with a damp paper towel.
  • Assemble the fish tacos; tortilla, fish, avocado salsa, and fish sauce. Optional: Top with a black bean & corn salsa or mango habanero salsa and serve with tortilla chips.

Blessings,
Tina

Copyright © 2020 Montana Mountain Maven / Tina R. Cusker. All rights reserved.


Chicken & Egg Salad Sandwich

Chicken & Egg Salad

Servings: 6
Author: Tina Cusker

Ingredients

  • 3 cups cooked rotisserie chicken, chopped
  • 2 hard boiled eggs, chopped
  • 1 green onion, diced
  • 1/2 cup celery, diced
  • 20 grapes, halved
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp tarragon
  • 1/3 cup mayo
  • 1/4 cup sour cream
  • 1/8 cup pecan peices

Instructions

  • Mix all ingredients together in a large bowl.
  • Serve equal portions on bread of your choosing. Add a pickle or baby cucumber as a garnish.

Easter Sunday Dinner… memories and treats to share

When you are 14 years old and incredibly self-conscious, even a 6am Easter Sunday Sunrise Service warrants a finished hair-do and makeup. It was practically the only day of the week I could sleep until 7am, so I wasn’t exactly thrilled at the idea. I grew up attending Sunday School and church every single Sunday, in a family church dating back to our family’s German immigrants, so it wasn’t like I was protesting attending church on one of the busiest Sundays of the year – it was all about the hour! And watching the sunrise at the same time was not exactly what I would consider necessary, or even all that special. The sun rises every day! Interestingly, this year, we actually considered attending a sunrise service, which made me chuckle just a bit thinking back to those least favorite Easter memories.

For me, Easter is about family. It is a day to celebrate the resurrection of Christ. It is a season of rebirth, spring, sunshine and white shoes. I was raised on the family farm and every Easter Sunday started with an extra special gift my father would bring home from my Grandmother. After feeding the cattle, he would stop into my grandparents home to say ‘good morning’ and chat for a few minutes, and on this particular day, she would carefully cover and hand over the basket painstakingly decorated and filled with chocolate marshmallow rabbits and eggs, solid chocolate eggs, and pastel colored m&m’s. My sister and I could hardly wait for the basket to arrive on this one day each year, diving into it as soon as it landed on the kitchen counter. When my children were growing up, I took great pleasure in filling their baskets with chocolate treats, a new outfit, a toy, video or in later years, gift cards for their favorite stores.

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Chicken ‘N Gnocchi

This should have posted four or five days ago, not sure what happened, but better late than never… An evening dinner out at a local restaurant inspired me to try and replicate its recipe for butternut squash gnocchi. After a trip to the grocery store, I was armed with a package of gnocchi and a fresh butternut squash. Squash has always been one of my favorite vegetables, so I often look for creative ways to use the funky shaped gourds.

While the recipe I selected as a guide turned out absolutely nothing like the restaurant version I was striving for, it is tasty enough to share and rounded out a lovely home cooked meal.

Butternut Squash Gnocchi

1 pound butternut squashbutternut squash gnocchi
2 tbls. olive oil
salt & pepper, to taste
1/4 cup grated Parmesan cheese
1/4 cup butter
3 cloves garlic, minced
1 cup chicken stock
1 lb. gnocchi
4 thick slices bacon
1-2 tbls. fresh minced parsley

Preheat the oven to 400º. Peel the squash and then cut in half lengthwise, scoop out the seeds. Cut into 1/2 inch cubes. Using a gallon ziploc bag, add squash, olive oil and seasonings. Seal and toss to coat. Roast in a single layer on a sheet pan until golden and tender, about 25 minutes. Read More


Chili x 3…

Several years ago, I was looking for the “right” chili recipe. Some were too spicy, others focused more on beans than meat, white vs. red chili, and so on. None were quite right. (Now, I sound like Goldilocks!) So, I picked elements from a variety of recipes and made my own. We’ve been pleased with it ever since.

Beef & Bean Chili

Servings: 6

Ingredients

  • 1 lb ground beef
  • 1/2 lb ground pork sausage
  • 1/2 sweet onion, diced
  • 1/2 green or yellow pepper, diced
  • 1 tsp minced garlic
  • 1 can pinto beans, washed & drained
  • 1 can kidney beans, washed & drained
  • 2 cups chopped fresh tomatoes
  • 1 can diced tomatoes
  • 1 1/2 cup tomato sauce
  • 1/2-1 cup water
  • 4-6 oz tomato paste
  • 1 tsp chili powder
  • 1 tsp garlic salt
  • 1 tsp salt
  • 1 tsp pepper

Instructions

  • Saute the ground beef and sausage, breaking into small bits in a frying pan, until browned. Drain and place the meat in the crockpot. Saute the onion, pepper and garlic in the same pan until softened. Add all ingredients in the crockpot and cook on low for 8 hours.  Serve with sprinkles of cheddar cheese, a dollap of sour cream, chives, and/or some hot sauce sprinkled on top for those who need the extra kick.
  • This year, I decided to try it out in my new InstaPot… Saute the meats in the pot for about 5-6 minutes or until brown. Drain the grease off, and set the meat aside. Saute the vegetables in the pot, stirring occasionally for about 3 more minutes. Add the meat and remaining ingredients to the pot. Secure the lid, and move pressure release valve to sealing position. Press manual; cook at high pressure for 7 minutes. When cooking is complete, press cancel and use natural release.

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