Crispy Fried-Fish Tacos, Yummy

So my daughter decided she wanted some fish tacos the other day, while making the food menu. They turned out delicious, so good we are eating the left overs two days later. I used 2 pounds of Tilapia instead of 1 pound, and added an extra half cup of flour and 4 eggs instead of of 2. There was plenty of Panko crumbs. 


I got the recipe from Food & Wine website, will have to check them out again for more recipes. 



That night my daughter decided it was more fun to give the dog a grooming session than to make dinner. So I got to enjoy the task of cutting and breading each single slice of fish. Let me tell you that is thee most time consuming part of this whole meal. 


Two days later I enjoyed some left overs of this fish with two corn tortillas stuffed with cheese and than the fish and some cabbage, DELICIOUS!

1. 
   1/2 cup mayonnaise
2. 1/4 cup hoisin sauce
3. 2 tablespoons sweet pickle relish
4. 1 1/2 teaspoons fresh lemon juice
5. 1 cup all-purpose flour
6. 1 teaspoon garlic powder
7. 1 teaspoon onion powder
8. 1 tablespoon kosher salt
9. 1 teaspoon freshly ground white pepper
10. 1 pound tilapia fillets, cut into 4-by-1-inch strips
11. 2 large eggs, beaten
12. 3 cups panko (Japanese bread crumbs)
13. 3 cups vegetable oil, for frying
14. 12 corn tortillas, warmed
15. Shredded green cabbage, lettuce leaves, cilantro and sliced scallions, four servings

1. In a bowl, whisk the mayonnaise with the hoisin sauce, pickle relish and lemon juice.
2. In a large resealable plastic bag, combine the flour, garlic powder, onion powder, salt and white pepper. Seal the bag and shake. Add the fish and shake to coat.
3. Put the eggs and panko in separate shallow bowls. Dip the fish in the egg and then in the panko. Transfer the fish to a wax paper–lined platter.
4. In a large, deep skillet, heat the oil to 350°. Add half of the fish and fry over moderate heat, turning once, until golden, about 3 minutes. Drain the fish on a paper towel–lined platter. Repeat with the remaining fish. Serve the fish in the tortillas, passing the hoisin mayonnaise, cabbage, lettuce, cilantro and scallions for serving.

PB Cookie Recipe from an old dear friend

When I was younger I would stay at my grandmothers house and we would visit her friends. My favorite place to go was to her friend Ola and Texs' House. They had a nice big back yard that was full of plants and lovely things to look at. She always had goodies being made or sitting on the counter.
One of my favorite things that she made was these Peanut Butter Cookies. They were always moist and yummy.


Here is her recipe:

1 1/2C. PB (I use organic crunchy)

3/4 C. Butter

3/4 C. Shortening

3 3/4 C. Brown Sugar

3 Eggs

3 t. Vanilla

3 C. Whole Wheat Flour (I use white bleached, but this is what the recipe says)

3 t. Baking Powder

1 1/2 t. Salt

3 C. Rolled Oats

Mix all and bake at 350 degrees.

I have yet to make it with Whole Wheat Flour, and I use 1 1/2 cups butter instead of the shortening and it works fine.

Cream the Butter and Brown Sugar together. Add the Peanut Butter till it is creamed together with the Butter and Brown Sugar. Add the Eggs one by one until they are completely mixed in. Next add the Vanilla, Baking Powder and Salt. Finally add in the Flour one cup at a time. Now add the Rolled Oats.

Just keep your mixer going the whole time you are putting in the ingredients. It makes roughly 36 to 48 cookies. I just put them by spoonfuls onto the cookies sheet and push down lightly with my spoon (no forking these ones).

My new project!

Decided it was time to put up some pictures of my new project. This is the starting of my quilt. I cannot wait to see it finished!

It just feels right to work with this from the center out.