Fish Taco Bake

This one is delicious! It's like fish tacos but baked in the oven. You could even adjust the recipe and make them into enchiladas instead!

You will need:

1-2 lbs halibut or cod

4 T olive oil

1/2 t garlic powder

1 package corn tortillas

12 oz salsa

2 cups grated cheddar

1/3 cup flour

1 3/4 cup chicken broth

1/2 cup heavy cream

black pepper

Puree salsa in a blender and set aside. Cook fish in a large skillet with 2 T olive oil. Remove fish and set aside. Add the other 2 T of olive oil to the skillet. Add the flour and stir into a roux. Slowly add broth and stir until thickened. Reduce heat to low and add cream and salsa. In a baking dish, layer: sauce, tortillas, fish and repeat. Top with cheese and bake at 375 for approx 45 min.

Pumpkin bread revisited

Marla posted a yummy recipe for pumpkin bread 2 autumns ago.  It is my go-to pumpkin bread recipe now.  Or at least several times a year after I've bought the 3 pack of jumbo cans from Costco.  It is really tasty, but something about the cup of oil in each recipe makes it seems extra not-so-healthy.  So today I made two batches; one using half oil and half applesauce, and the other subbing all the oil out for applesauce.  Both batches turned out great, so I think I'll go with all applesauce from now on.  There is a link above for the original post, and I'll copy it again below.

Ingredients
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil (substitute some or all with applesauce)
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Directions
Preheat oven to 350 degrees F (175 degrees C).

Grease and flour two bread pans. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended.

Pour into the prepared pans.

Bake for about 60 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

My first slow cooker dessert: peanut butter brownies

I have finally found the answer to all of life's problems: dessert in the slow cooker! For years I meticulously planned meals when friends came over, but never got far enough in the planning to actually make a dessert. Usually after dinner I'd send "Anton and the guys" up to Safeway to pick up something for dessert! But then it occured to me to put something in the crock pot before I even make dinner and by dessert time it's ready to go. Why didn't I think of this years ago? :)

The Ingredients:
--5 T butter
--1/2 cup granulated sugar
--2 eggs
--1 t vanilla
--1/2 cup flour
--1 cup natural peanut butter
--1/4 t baking powder
--1/2 cup milk chocolate chips
--1/2 cup white chocolate chips

Combine all ingredients in a mixing bowl and mix well. Press into bottom of the crock pot and cook on HIGH for approx 2.5 hours, using a chop stick to prop open the lid. Brownies are done when edges start to darken. Keep in mind these will not be the same as brownies baked in an oven, but they were still really good. Serve warm with ice cream!

Mr. Mobley's Stir Fry

Start with some garlic, sesame oil, and a large skillet. Fry up some chicken, then add whatever chopped veggies you have in the house. I used carrots, broccoli, red bell pepper, and snap peas. After chicken is cooked and veggies are slightly soft, pour in an ample amount of the most delicious sauce ever, Mr. Mobley's tahini sauce and simmer for 15 min.

So far I've only found it where it's made, Whidbey Island. Originally I thought you could only get it at the farmers' market but Anton's parently recently found it at the Coupeville grocery store. I've never tried other brands of tahini sauce, but there might be another good one out there.

Linguine with clam sauce (and salmon!)

INGREDIENTS
• 2 – 10 oz cans of clams, drained, juice reserved• 3 cloves garlic, minced• Chopped parsley• 2 tbsp butter• 2 tbsp olive oil• ¾ c. white wine• ¾ c. heavy cream• Juice of ½ lemon• Linguine or spaghetti• Salt and pepper to taste

I added leftover grilled salmon and only used one can of clams.

DIRECTIONS
· Cook pasta according to package directions
· Melt 1 tbsp of the butter with the olive oil in a large skillet over medium-high heat
· Add the clams and garlic, cook about 3 minutes
· Add the wine and stir. Let cook for 3-4 minutes, until wine has reduced a bit and it doesn’t smell so “alcohol-y”
· Lower heat. Add lemon juice and the remaining butter, stir through and cook a few more minutes
· Add cream, parsley, salt and pepper (you don’t need too much salt because the clams are fairly salty). Cook until heated through
· Serve over pasta

Chicken curry with apples and raisins

Ingredients
1 medium yellow onion, sliced
1 tablespoon extra-virgin olive oil
1 tablespoon curry powder, divided
4 boneless, skinless chicken breast halves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound small red potatoes, quartered
1 large tart cooking apple, chopped
1/3 cup golden raisins
1 cup sour cream
2 tablespoons fresh cilantro, minced

Directions
In a small skillet, sauté the sliced onion in the olive oil on medium heat, about 7 minutes. Season with 1 teaspoon of the curry powder.
Season the chicken with the remaining curry powder, salt, and pepper.
Place the potatoes, apple and raisings in the slow cooker, and add the seasoned chicken and onions.
Cover; cook on Low for 6 to 8 hours (or on High 3 to 4 hours).
Prior to serving, remove the chicken and potatoes and set aside, covering to keep warm.
Add the sour cream to the remaining juices in the stoneware, whisking until smooth. Cook on High for 10 minutes or until warmed throughout.
To serve, spoon the sour cream sauce over the chicken and potatoes and garnish with the cilantro.

Biscuits and gravy

Ingredients
1 (16 ounce) can refrigerated jumbo buttermilk biscuits
1 (9.6 ounce) package Pork Sausage Crumbles
1/4 cup flour
2 1/2 cups milk
Salt and ground black pepper to taste

Directions
Bake biscuits according to package directions.
Meanwhile, cook sausage in large skillet over medium heat 5-6 minutes or until thoroughly heated, stirring frequently. Stir in flour. Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper.
Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.