Crock Pot Skinny Chicken Jambalaya

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I am so over summer and ready for school to start - 21 days from today my older two boys go back to school! They'll be in 3rd grade and 5th grade. The countdown has officially begun! Football has also started for my older boys and it's been hard for me to get in the kitchen and cook. Their practices are right at dinnertime so I'm usually in the car going back and forth. I made this crock pot recipe last week and it saved my life! Well, it saved dinnertime at least!

There is something so magical about using your Crock Pot. I feel like the world's best mom because I'm not stressed out at dinnertime. I just whisk out the plates, (or in this case, bowls) fill 'em up, and we're good to go! Plus, the house isn't all hot from using the oven!

My family LOVED this jambalaya! It's low calorie, tastes great and fills you up. It uses lean proteins: sliced chicken breasts and turkey sausage, and sliced up onions and bell peppers. The rice is a packaged rice mix that you put in without cooking it beforehand which makes the recipe even easier. I just can't tell you enough how yummy the flavor is. So tasty and with so few ingredients!

Crock Pot Skinny Chicken Jambalaya: (Recipe adapted from HERE)
Ingredients:

• 2 chicken breasts, sliced into strips
• 8 ounces smoked turkey sausages, halved lengthwise and cut into 1/2" slices (you can find these in the aisle with the hot dogs)
• 2 bell peppers, sliced into strips
• 1 onion, sliced into circles and then quartered
• 1 (14.5-oz) can petite diced tomatoes
• 2 cups water
• 8 ounce package jambalaya rice mix (I used Tony Chachere's)

Directions:
1) Place your sliced peppers and onions in the bottom of slow cooker. Top with chicken strips and turkey sausage:
2) Add water and undrained tomatoes:
3) Cover and cook on low heat setting for 5-6 hours or high heat setting for 2 1/2 to 3 hours. (I cooked it on the high heat setting for almost 3 hours)
4) Stir in rice. (If using low heat setting, turn it to high at this point) Cover and cook about 45 minutes or until rice is tender and most of the liquid absorbed.
5) Dish up in bowls and ENJOY!
Click for PRINTABLE RECIPE

You can print your recipe HERE. If you liked this recipe, PIN it and make sure to follow me (via GFC) on the right hand side--> to see what I cook up next! I'm also on PINTEREST and FACEBOOK too!

I'm linking this recipe to these fun parties:
Tuesday Talent Show, Slightly Indulgent Tuesday, Tasty Tuesdays, Tip Me Tuesday, Totally Tasty Tuesday, Cast Party Wednesday, Uncommonly Yours, We Did It Wednesday, What's Cooking Wednesday, Recipe of the Week, Your Whims Wednesday, Look What I Made!, From Dream to Reality, Sweet Treats & Swanky Stuff, Tastetastic Thursday, Hookin Up With HOH, Frugal Food Thursday, Show Off Your Stuff Party, Strut Your Stuff, Flaunt it Friday, Friday Fun Party, Fantabulous Friday, Tickled Pink Link Party, Frugal Friday, Friday Flair, Foodie Friday, Weekend Wrap-Up Party, Strut Your Stuff Saturday, Spotlight Saturday, Tips & Tricks, Full Plate Thursday,

{Light} Raspberry-Cream Cheese Muffins

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We LOVE raspberries in our house! They've been in season and on sale at the grocery store so I seem to always have some in my fridge. I absolutely hate throwing produce away if it doesn't get eaten up so I usually toss it in the freezer to use later.

This recipe is great because you can use either fresh or frozen raspberries or even mix it up and add strawberries, blueberries, or even dried cranberries if you wanted! These muffins are soft, fluffy and taste like a light raspberry cheesecake. (Yup, THAT good!) They're so easy to throw together, too. And honestly you could eat them for breakfast, dessert or BOTH! They are so tasty!

{Light} Raspberry-Cream Cheese Muffins: (recipe from Cooking Light)
Yield: 2 dozen, Click HERE for Printable Version
Ingredients:

• 2/3 cup (5 ounces) 1/3-less-fat cream cheese, softened
• 1/3 cup butter, softened
• 1 1/2 cups sugar
• 1 1/2 teaspoons vanilla extract
• 2 large egg whites
• 1 large egg
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup low-fat buttermilk
• 2 cups fresh or frozen raspberries
• 1/4 cup finely chopped walnuts, optional 

Directions:

1. Preheat oven to 350°.
2. Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well.
3. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries and walnuts.
4. Spoon batter evenly into liners. (Makes 24 muffins) Bake at 350° 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans & cool on a wire rack.

 Fresh from the oven...they seriously smell SO GOOD!!Aren't they pretty?! You can print your recipe HERE. If you liked this recipe, PIN it and make sure to follow me (via GFC) on the right hand side--> to see what I cook up next! I'm also on PINTEREST and FACEBOOK too!
Linking this recipe to these fun parties:
Tastetastic Thursday, Sweet Treats & Swanky Stuff, Frugal Food Thursday, Hookin Up with HOH, Show Off Your Stuff, Strut Your Stuff,  Friday Fun Party, Flaunt it Friday, Fantabulous Friday, Tickled Pink, Frugal Friday, Friday Flair, Foodie Friday, Weekend Wrap-Up Party, Strut Your Stuff Saturday, Sweets for a Saturday, Spotlight Saturday, Tuesday Talent Show, Tips & Tricks, Slightly Indulgent Tuesday, Crazy Sweet Tuesday, Totally Tasty Tuesday, Tasty Tuesdays, Cast Party Wednesday, Uncommonly Yours, We Did It Wednesday, What's Cooking Wednesday, From Dream to Reality, Your Whims Wednesday, I'm Crafty! Link Party, Full Plate Thursday,

Stir-Fried Chicken & Vegetables

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One gift that I received at my wedding almost ten years ago (wow I've been married that long?!?) was a stir-fry cookbook with a $20 bill stuck inside and a note that said "buy yourself a wok!" Sooo... that's what I did!! I still have the original one I bought those ten years ago and I love using it. There are so many good things about using a wok:

1. You end up using more vegetables in your cooking = healthier dinner!
2. It's a one-pan dinner = easy clean-up!
3. Your house doesn't heat up just from using it (mine is the plug-in kind, not the one you use on the stove top) = perfect summer dinner!

As I was taking pictures of this dish, my husband asked me why I was putting this on the blog because "don't most people know how to make stir-fry?" Okay, so I know stir-fry is one of those really easy go-to recipes that everyone can make, but I still wanted to share this one with you. I love the sauce and flavor. It's not overly soy-saucy (I just totally made that up, ha!) and you can play around with whatever you have in your crisper drawer. My boys especially love the snap peas and mini corns!

Stir-Fried Chicken and Veggies: (Recipe adapted from here)
Click HERE for a printable version
Ingredients:

• 1 tablespoon oil
• 2 to 3 garlic cloves, minced
• 1 tablespoon minced fresh ginger
• 1 pound boneless, skinless chicken breasts, cut into strips
• 1 medium onion, diced
• 2 cups sliced carrots
• 1 1/2 cups sliced mushrooms
• 2 cups sugar snap peas 
• 1 (15-ounce) can baby corn, drained
• 1 cup broccoli florets
• 1 cup cauliflower florets
• 1/4 cup reduced-sodium soy sauce
• 2 teaspoons cornstarch
• 1 cup reduced-sodium chicken broth

Directions:1) Heat oil in a wok or large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken and cook 3 to 4 minutes, until starting to brown, stirring constantly.
2) Add onions, mushrooms and carrots and cook 1 minute. Add snap peas, corn, cauliflower and broccoli and cook 2 minutes. Add soy sauce and cook 2 minutes, until vegetables are crisp-tender.
3) Dissolve cornstarch in chicken broth in a small bowl and add to wok. Simmer 2 minutes, until sauce thickens. Serve over rice. Enjoy!!
You can print your recipe HERE. If you liked this recipe, PIN it and make sure to follow me (via GFC) on the right hand side--> to see what I cook up next! I'm also on PINTEREST and FACEBOOK too! Thanks fellow foodies!! :)
LINKING THIS RECIPE TO THESE FUN PARTIES:Tuesday Talent Show, Tips & Tricks, Slightly Indulgent Tuesday, Tasty Tuesday, Totally Tasty Tuesday, Cast Party Wednesday, We Did It Wednesday, Uncommonly Yours, What's Cooking Wednesday, Your Whims Wednesday, From Dream to Reality, Sweet Treats and Swanky Stuff, Tastetastic Thursday, Hookin Up with HOH, Frugal Food Thursday, Show Off Your Stuff Party, I'm Crafty! Link Party, Full Plate Thursday, Friday Fun Party, Fantabulous Friday, Foodie Friday, Flaunt it Friday, Frugal Friday, Tickled Pink, Weekend Wrap-Up Party, Strut Your Stuff Saturday, Spotlight Saturday, Tasty Tuesday,

Chewy Peanut Butter & Chocolate Surprise Cookies

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Peanut butter & chocolate are one of those classic combos. There's nothing more inviting to me than scooping a spoonful of creamy peanut butter and then throwing a few chocolate chips on top. Best. Snack. Ever.

These cookies are so yummy. They're a little crunchy on the outer rims with a chewy center that's filled with melted chocolate chips. It's like a perfect marriage of salty peanut butter and sweet chocolate in every bite. Oh joy!!

Chewy Peanut Butter & Chocolate Surprise Cookies:
Printable Version HERE - Makes about 3 dozen cookies
Ingredients:

• 2 c. sugar
• 1/2 c. brown sugar
• 1/2 c. butter, softened
• 1/2 c. creamy peanut butter
• 1 tsp. vanilla
• 1 egg
• 1 1/2 c. flour
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• about 1 cup chocolate chips
• sugar for rolling

Directions:

1. Preheat oven to 350 degrees. Combine sugar, brown sugar, butter, peanut butter, vanilla and egg. Beat well until combined.
2. Add flour, baking soda, baking powder and salt into mixture. Mix well.
3. Taking a spoonful of mixture, insert about 6 or 7 chocolate chips into the middle and cover completely with cookie dough, making sure no chocolate chips are visible.
4. Roll in sugar and place on ungreased cookie sheet, 2 inches apart. Bake for 10-12 minutes.
5. Leave on cookie sheet for a few minutes and then transfer onto a cooling rack.
6. ENJOY!

You can print your recipe HERE. If you liked this recipe, PIN it and make sure to follow me (via GFC) on the right hand side--> to see what I cook up next! I'm also on PINTEREST and FACEBOOK too! Thanks fellow foodies!! :)
LINKING THIS RECIPE TO THESE FUN PARTIES:Fantabulous Friday, Friday Fun Party, Flaunt it Friday, Foodie Friday, Tickled Pink, Frugal Friday, Weekend Wrap-Up Party, Sweets for a Saturday, Strut Your Stuff Saturday, Spotlight Saturday, Tasty Tuesday, Tips & Tricks, Cast Party Wednesday, Uncommonly Yours, Lil Luna Link Party, Sweet Treats & Swanky Stuff, Hookin Up with HoH, Show Off Your Stuff, Tastetastic Thursday, Full Plate Thursday, Tasty Thursdays,

Mom's Sunday Fruit Salad

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Everything I learned, I learned from my mom. She cooked home-cooked meals for us six kids and let us help in the kitchen. The motto I heard from her whenever we cooked together was, "part of cooking is cleaning up!" Wise words that I never forgot. Thanks mom!

Anyway, about 10 years ago, my mom taught a weeknight homemaking class at our church for the women to attend. She shared some great salad recipes, whipping up some of our family favorites for all to try. Then she gave out a little plastic bound booklet of several typed-up salad recipes. I still have my copy! It's binding has broken off and has several stains on it, but it is my go-to salad recipe book.

This recipe is a family favorite my mom prepared often. Mostly to go with our big Sunday dinners {hence the name!} but you can make it any day of the week! It's creamy and versatile with a kick of citrus in it. It's one of my all time favorites to make for my family. You can add any fruit or mix-ins that your family likes. It's a yummy and simple side dish that compliments any meal!
MOM'S SUNDAY FRUIT SALAD: Printable Version HEREIngredients:

• 2 Tbsp. cornstarch
• 1/2 cup sugar
• 1/8 tsp. salt
• 3 Tbsp. lemon juice
• 3 Tbsp. orange juice
• 6 Tbsp. pineapple juice
• 1/4 cup water
• 1/2 pint whipping cream
• any fruit and add-ins (such as marshmallows or coconut)

Directions:

1. Mix cornstarch, sugar, and salt in small saucepan. Add juices and water. Cook over medium heat, stirring constantly until thickened. Cool.
2. Whip cream and fold into cooked mixture. Stir in desired fruit and add-ins. ENJOY!!

*If using canned fruits, be sure they are well drained!*I always add pineapple to my fruit salad and just use the juice from the can for the juice needed in the cooked sauce. I also do the same with mandarin oranges if I don't have orange juice on hand and it works fine! *In the fruit salad photos: I added 1 can drained mandarin oranges, 1 drained can pineapple tidbits, about 1 cup sliced green grapes, 1 sliced peach, 1 carton fresh raspberries and then I added in 1 cup of mini marshallows and about 1/4 cup of shredded coconut. So yummy!
Click HERE to print this recipe.If you liked this recipe, PIN it! It would be wonderful if you followed me (via GFC) on the right hand side--> I'm also on PINTEREST and FACEBOOK too! Thanks! :)LINKING THIS RECIPE TO THESE FUN PARTIES:Tasty Thursday, Back4Seconds Tuesday Social, Sweet Treats and Swanky Stuff, Tastetastic Thursday, Full Plate Thursday, Foodie Friday, Friday Fun Party, Flaunt it Friday, Weekend Wonders, Sweets for a Saturday, Saturday Show & Tell, Weekend Wrap-Up Party, Strut Your Stuff Saturday, Spotlight Saturday, A Pinteresting Party, Family Fresh Meals, Crazy Sweet Tuesday, Tuesday Talent Show, Tasteful Tuesday, Trick or Treat Tuesday, Cast Party Wednesday,

Northwoods Vase Tutorial

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I was recently asked by DecoArt to design and paint something of my own choosing using a Northwoods Christmas theme.  The few stipulations they gave to me were to use an item (the vase) I could purchase at Michale's Craft Store and to use the DecoArt paints that Michale's carries in their stores.

The only other thing they required from me was that I write a detailed "how to" project sheet so others could duplicate what I had done.

I normally don't do this type of tutorial for the products I paint, but because this is an item that I wont be selling my my shop, I thought you, my readers, might like to make a vase like this for yourselves or to give as a gift this holiday season.

I guess you could say that I'm killing two birds with one stone here. Hopefully this blog post it one you will enjoy and if so, maybe I can start doing other ones like it for you if you're interested. You'll have to let me know, OK?


Here are the supplies you'll need to complete this project:

Ceramic Vase
Rubbing Alcohol
Paper Plates
Sea Sponge
Dish soap and water (to clean paint brushes and sponges between colors)
Paper towels
DecoArt Americana Paint:
     Snow (Titanium) White
     Lamp (Ebony) Black
     Blue Harbor
     Bittersweet Chocolate
     Forest Green
     Festive Green
     Fawn
     Cadmium Yellow
     True Red
     Raw Sienna
Paint brushes:
     1/2" flat
      #5 Round
      1/4" flat
      #10/0 script liner


I need to add this disclaimer right up front in the beginning.  I am a self taught artist and have never taken a painting course. Ever. That said, the paint brushes I've used may not be the ones that work for you.  These 4 brushes are my "go to" brushes for just about everything I paint.  I always outline with the script liner first and then fill in with the round and flat brushes. It's just what works for me.  Hopefully they'll work for you too.  I encourage you to try using whatever brushes you're most comfortable with.


To start:

**Note - Each paint color will require two coats of paint (except for the sponge coat) and each should be allowed to dry before each new addition.**

-Using the 1/2" flat brush, paint the entire outside surface or the vase with the rubbing alcohol. This cleans the surface and will prime it for the paint. Allow to dry.
-Using the sea sponge, squeeze some of the white onto the paper plate (always use the paper plate as your paint palette) and proceed to lightly dab the white onto the bottom of the base as the snow. **Note - Sometimes it's easier to work with the vase upside down depending on what step you're on. Place your hand inside the vase to make this easier.**
-Follow the same procedure with the blue (cleaning your sponge with water between colors), making sure to bring the color over the lip of the vase as well.


-Squeeze some of the bittersweet chocolate paint onto the paper plate and use the 10/0 script liner to paint on the evergreen branches around the top of the vase.  **Note - Sometimes thinning of the paint works best for fine detail work. To do this, add a few drops of water to the paint and stir to combine.**



-Once again using the script liner and the two shades of green, paint of the evergreen "leaves". Start with the darker green first. Place your brush next to the stem and quickly, using short'ish strokes, pull your brush making sure to release pressure at the end of each stroke to make them pointy.  Continue with the lighter green color after the dark green color has dried. Adding the two colors will help add depth.


-Next using the #5 round brush (and by turning the vase upside down), paint on the evergreen trees (again using the deeper shade first and then the lighter) making sure to taper towards the top.
-Allow each color to dry and then, using the same brush and the white paint, add the snow tips to each tree.
**Note - I painted the front and back of the vase with the exact same design. You may choose to only paint one side. It's totally your call.**


-Using the 10/0 script liner and the true red paint, add the berries onto the evergreen branches in random areas.
-Using the script liner and the raw sienna paint, outline your log cabin.
-Using the #5 round brush, or the 1/4" flat brush, fill in the log cabin using the raw sienna paint.


-Using the script liner and the bittersweet chocolate paint (thinned with a great deal of water to make a color wash), use light long strokes to add the texture onto the logs of the cabin.


-Using the fawn paint and the script liner, add the "mortar" in between each log.
-Add the detail to the cabin using the liner brush and the 1/4" flat brush as needed. Feel free to add whatever detail you wish. I added a window and door using the bittersweet chocolate paint and the cadmium yellow.


-Add the roof by using the liner brush and by filling it in with the 1/4" flat brush. I used the bittersweet chocolate and the black for the added detail.
-Using the #5 round brush, paint circles at the corners of your cabin to depict a cut log.
-Using the same thinned bittersweet chocolate paint  you used to add the lines on the logs, make some markings on the fawn circles like age marks of a cut tree.




-Blend a little of the white and black paint to make a few different shades of gray (this is not a book reference) LOL and paint on the stone chimney of the cabin. -Add the snow to the top of the chimney and the roof of the cabin

 -Using the script liner, add the tiny lights onto the cabin roof line (alternating the multi-colors) and using thinned black paint, add the wire between each light.-Add a wreath if desired...and a black bear...grrrrr.-Thin some of the blue harbor paint with water (to make a light color wash) and using the #5 round brush, add some blue shadows to the snow on the trees, roof and the base of the cabin and bear. -Lastly, turn the vase upside down and using the script liner and the black paint, randomly add some bare branched trees to accent and complete your vase.

There you have it.  I don't claim to be any sort of a painting teacher so I hope, even with the limited instructions I've given you, this may be something you choose to try for yourself. I'd love to hear your comments and or suggestions too.  Maybe if this post proves to be popular, I'll do more and more painting tutorials and, with practice, they'll become even better and more instructional.  I'd love to inspire you to try your own hand at painting.  
Until that time, I hope you've enjoyed seeing this vase come to life.  Thanks for visiting!!! Please come again.

Northwoods Vase Tutorial

Reuben Roll for #TwelveLoaves

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This is my first time participating in the #TwelveLoaves challenge (For The Love Of Bread). With yeast doughs being my favorite thing to make in my kitchen, I just knew I had to join in the fun!!! 


This month's challenge was hosted by Barb over at  Creative Culinary,  Jamie over at Life's A Feast  and Lora of Cake Duchess and the theme for September was...CHEESE! Cheese and bread? What could be better?

After I'd decided to join in on the fun, I needed a recipe I could really sink my teeth into.

I found a recipe called "Ruben Buns" in a copy of Southern Living cookbook (the 1988 annual edition) that I found at our local Goodwill store for only $2   WooHoo!

At first look, I wasn't planning on changing the recipe up too very much (except for adding some shredded Swiss cheese into the dough).  However when I got to the point where it tells you to refrigerate the rye dough BEFORE its first rise, I came to a screeching halt!

No sir! Not in my kitchen! It seemed a little to risky and I didn't have the time (or ingredients) to make something else if the refrigeration process killed the yeast.  I just couldn't chance it.

That's not to say that the recipe wouldn't have worked perfectly well. It's just to say that I'm from the school of thought where proofing my yeast doughs in warm, draft free places is best....so that's what I decided to do.

After that decision was made, the entire recipe morphed into something completely different (funny how that works) and I just started making things up as I went along. 

 I must tell you,  I couldn't have been happier with the taste and the results!

REUBEN ROLL

3/4 cups all purpose flour
1 cup rye flour
1 package (2 1/4 teaspoons) yeast
1 teaspoon salt
1/2 teaspoon caraway seeds
1/2 teaspoon fennel seeds
1 cup buttermilk
2 tablespoons brown sugar
1/4 cup canola oil
1 egg, beaten
8 ounces of Swiss cheese, divided
10-12 ounces corned beef, diced
1 (8 oz) can sauerkraut, drained well
1/2 cup mayonnaise
1/4 cup ketchup
2 teaspoons sweet pickle relish
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
salt and pepper to taste
1 egg beaten with 1 tablespoon of water

-In the bowl of your stand mixer, combine the all purpose flour, rye flour, yeast, fennel, caraway seeds and salt.
-In a heavy saucepan, combine the buttermilk, oil and sugar.
-Heat the milk mixture over medium low heat until warm to the touch. Remove from heat.
-Using the dough hook, slowly add the warm milk mixture, and the beaten egg, to the flour mixture. Knead at medium speed until the mixture forms a ball. **Note - you may need to add more all-purpose flour if your dough is too sticky.  If needed, add it in a few tablespoons at a time.
-Add in half of the Swiss Cheese and mix just until the cheese is combined throughout the dough.
-In a greased bowl, add the dough ball and cover with plastic wrap.


 -Allow to rise in a warm, draft free place for approximately 1 hour or until the dough is doubled in volume.
-After the first rise, punch the down down and allow to rest for just a few moments.
-In a small bowl, whisk together the mayonnaise, ketchup, relish, garlic powder, smoked paprika, salt and pepper. Set aside.
-On a floured surface, roll the dough out to form a large rectangle (approximately 18" x 12")



-Using an offset spatula or the back of a spoon, spread the mayonnaise mixture over the dough, leaving a 1" border around the entire surface.
-Evenly add a layer or corned beef, sauerkraut and the remainder of the shredded Swiss Cheese.


-Carefully roll up the dough from the longest side forming a long loaf. You may need to use some finesse to gently squeeze whatever ingredients try to sneak out as you roll.
-Place the roll seam side down on a baking sheet that has been lined with parchment paper.
-Once again, allow the dough to rise in a warm, draft free place for approximately another 30 minutes.


-Preheat oven to 350 degrees
-Carefully brush the top of the loaf with the egg and water mixture.
-Bake the loaf for approximately 45 - 50 minutes or until its beautifully, golden brown.



 -Allow the loaf to cool completely before slicing (it will be hard to wait, but it is so worth it)!!!


Cheesy, savory, tangy, sweet and so pretty!  Now this is worth baking!!!  Maybe serve this at an Oktoberfest party to feed a crowd or slice it in smaller portions as an appetizer for that Superbowl party you're hosting...either way, you'll be a complete winner when you break out this Reuben Roll!!!

Whoever thought of this #TwelveLoaves challenge is brilliant! I can hardly wait to see what next months secret ingredient add-in will be.  So far, the cheese is my favorite :)

Reuben Roll for #TwelveLoaves

Beer Batter Fish Tacos For SRC

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Beer batter anything always gets my heart to racing just a little. Well, maybe A LOT!

When I spotted this recipe for Beer Batter Fish Taco's on So Tasty, So Yummy's blog, I just knew beyond a shadow of a doubt, that this would be my choice for September's Secret Recipe Club.

Even though my husband didn't go out and catch his own fish (like So Tasty, So Yummy's husband does...lucky girl!), we enjoyed this recipe very, very much!  I did however score a good catch at the grocery store when I purchased the cod fish that I used in this recipe.  It's not nearly as exciting as catching your own, but it does get the job done :)

TA DA!  Just look at this beauty!!!  I love this picture so much I've even been using it as my screen saver! LOL


Here is my take on So Tasty, So Yummy's recipe...

BEER BATTER FISH TACOS

1 12 ounce bottle of beer
1 cup of all purpose flour
1 teaspoon salt
1/2 teaspoon pepper
additional salt and pepper to season the fish
1 teaspoon smoked cumin
1 pound of cod (or fish or your own choosing), cut into 2" pieces
canola oil for frying

4 avocados, peeled and pitted
2 cloves garlic, minced
1/2 cup plain Greek yogurt
1 lime, zested then juiced
1/2 teaspoon salt
1/2 teaspoon black pepper
1-2 tablespoons chopped cilantro
2 tomatoes, seeded and chopped
1 teaspoon smoked cumin
1/2 teaspoon ground coriander
8 flour tortillas

- In a large shallow dish, mix together the flour, salt, pepper, cumin and beer. The batter should be thick.
-Allow the batter to sit for a few moments while you cut the fish into 2" pieces.
 -Season the fish with additional salt and pepper.
-In a large, high sided skillet or dutch oven, heat 3"-4" canola oil, so when you dip the handle of a wooden spoon into the oil thousand of tiny bubbles form around the spoon handle and float to the top.
-Meanwhile, add some of the cod chunks into the beer batter and toss to coat the fish liberally.
-Set the coated chunks aside and continue with the remaining fish.





-In batches, fry the coated fish in the canola oil until nice and deep golden brown.
-Remove fish with a slotted spoon and keep warm. 
-Continue with the remaining fish.


-Mash the avocados in a large bowl.
-Add the yogurt, garlic, cilantro, lime zest and juice, salt and pepper, smoked cumin and ground coriander.
-Mix well to combine.
-To serve, add some of the fish chunks to a flour tortilla, top with the avocado sauce and the chopped tomatoes.


 If you like beer batter anything, I strongly urge you to try this recipe...It's as delicious as it is colorful!!!

Beer Batter Fish Tacos For SRC