Fish Tacos ~ A 20 Minute Recipe

I love fish tacos, the flavor and texture combinations are so good.  I have a couple of recipes that I have made over the last 12 or so years. One is labor intensive and takes quite a while for prepping and cooking. The one I’m going to share with you is not a lot of work and it’s quick. I need quick meals, I survive these days of Mamahood on quick meals. The other thing I really like about this recipe is that it has only six ingredients, three of which are fresh produce. The dressing I use is Bolthouse Farms’ Cilantro Avocado Yogurt Dressing (this is not a sponsored post). This stuff is delicious, as in I want to use it for everything delicious and it is only 40 calories per serving.

20 Minute Fish Tacos


  1. Already seasoned/breaded frozen fish fillet
  2. Soft white corn tortillas
  3. Fresh Avocado ~ cut into bite size pieces or sliced
  4. Fresh Tomatoes ~ cut into bite size pieces
  5. Fresh Cabbage ~shredded (I buy already shredded cabbage)
  6. Bolthouse Farms Cilantro Avocado Dressing
Cut the avocado in half lengthwise, remove the pit. Make long slices through the length of the avocado and then slice across as well. Do not cut through the skin. Scoop out the avocado flesh with a spoon.


  • Cook fish fillet according to package instructions
  • Wrap in the tortillas in aluminum foil and place it in the oven for the last 5 or so minutes of baking the fish. (I wrap 5 tortillas at a time).
  • While the fish is cooking dice the avocado and tomatoes and shred the cabbage (or place the bought cabbage in a serving bowl).
  • When the fish is done cooking remove it (and the tortillas) from the oven and let it sit for a couple of minutes before cutting it into slices.
  • Fill a warm tortilla with fish, cabbage, dressing, tomato and avocado.

The great thing about this recipe is that you can use whatever fish you prefer and this is easily a gluten-free meal (depending on your fish breading). I used a breaded Alaskan Cod this time. I have used a grilled tilapia, salmon and even shrimp.  You can also add other toppings (my husband likes sliced jalapeno or siracha on his).

I’d love to hear if you try this recipe. Are you a fan of fish tacos? What are your favorite type of tacos?

Flatbread Pizza~ A Quick & Delicious Recipe

I don’t know about your kids, but mine LOVE pizza. I’m pretty sure that 99.999% of all kids love pizza. I mean, what’s not to love… bread, cheese and toppings of choice. Pizza is one of those meals that can be made to cater to any eating occasion…breakfast, lunch, dinner, dessert, snack…it’s all out there. I try to keep the ingredients for flatbread pizzas on hand at all times. A mama never knows when the promise of a homemade (read kid made) pizza for lunch or dinner will by her some extra clean-up or quiet time. (What? I’m not above bribes for the right reasons.)

Artichoke & Garlic White Pizza

For this recipe you will need:

  1. One Naan flatbread
  2. One clove of Garlic ~ pressed
  3. Little Salt & Pepper
  4. One TBSP Extra Virgin Olive Oil
  5. 1/4 Cup Artichokes ~ chopped
  6. 1/2 Cup Italian Cheese Blend

Cooking Instructions:

  • Pre-heat the oven to 400 Degrees F
  • Mix the Olive Oil and Garlic together and spread it on the Naan, bubble side up
  • Sprinkle a little Salt & Pepper over the oil and garlic
  • Spread a small amount of the cheese on the Naan
  • Put the chopped Artichokes over the cheese
  • Top the Artichokes with the remaining cheese
  • Place the naan on the middle rack of the preheated oven (You could use a cookie sheet, placing the naan directly on the rack will give you a crisper crust.)
  • Cook for about 6 or 7 minutes until the cheese is melted and starting to brown.
  • Cool, slice and serve.
Classic Cheese Flatbread Pizza

My kids go for a classic cheese or sausage and cheese pizza. With only three or four ingredients it is so quick to make and delicious too! Grilled flatbread pizza is divine. You might end up saving yourself some dining out cash after you grill these for the first time…SO GOOD! You can pick up the Naan flatbread usually in the deli area of your local grocery. I find mine in front of the deli counter. The topping possibilities are endless with this recipe. I frequently make a “clean out the fridge pizza” and top my naan with veggies, meat and cheeses, that we might only have a little left of, but not enough for a full meal alone. Depending on if you have to prep anything, this is a 10 minute hot lunch or dinner.

Artichoke & Garlic White Pizza

Do you have a pizza topping combination that you love? Mine is smoked salmon, capers, arugula and crème fraiche. I’d love to hear if you try this recipe out and what toppings you used!

Linking up the Tuesday Talk hosts:

Beth at Our Pretty Little Girls, Crystal at Hall Around Texas, Jessica at Sweet Little Ones, Stefanie at Lexie Loo, Lily, Liam, & Dylan Too , Stephanie at Wife Mommy Me , Becky at BYBMG, Lindsay at Lindsay’s Sweet World, Sarah at Sarah E. Frazer , Justine at Full Hands, Full Heart, Christina at Waltzing In Beauty, Meghan at The Adventure Starts Here, Tina at Go Big or Go Home and Whitney at Polka-Dotty Place

A Simple Love Recipe

Valentine’s Day is almost here and with that comes good food…at least in my house. Food = Love for me…or rather cooking food for someone is a way that I show my love to/for them. While we are not big celebrators of Valentine’s Day (our wedding anniversary is on the 16th). I do like to make my husband a meal that he loves. That meal is Grilled Steak & Potatoes with Roasted Veggies on the side. Super simple to prep and cook as well. I ended up preparing my kids a different dinner (which we almost never do), so Ed and I could enjoy a meal just the two of us. Truth be told, I have always been a bit nervous about cooking steak. I don’t eat it often and it seems too easy to overcook or undercook or get the marinade wrong…something. My secret with the recipe is the grilling of the steak. I have an indoor grill pan  and press from Pampered Chef (hostess party rewards are no joke) that makes indoor grilling a breeze.

Grilled Steak Love

Ingredients and Instructions:

  1. Top Sirloin Steak (mine was a little over 1 pound)
  2. Sunrise Medley One Bite Potatoes (these come in a small bag at the grocery store)
  3. Broccoli (I used 2 medium heads)
  4. Salt & Pepper
  5. Garlic, 2 cloves pressed
  6. Parmesan Cheese
  7. Extra Virgin Olive Oil
  • Preheat oven to 425 degrees F
  • Rinse the Potatoes and place them in a stock pot, cover with salted water and boil until the potatoes are just soft enough to pierce through with the tip of a fork.
  • While the potatoes are boiling, cut the broccoli florets into bite size pieces and toss with 1 TBSP of olive oil and 1/2 tsp of kosher salt.
  • Spread the broccoli on a baking sheet (covered with aluminum foil for quick clean up) and set aside.
  • Once the potatoes are ready, drain the water and add them to the baking sheet with the broccoli.  Drizzle 1 TBSP of extra virgin olive oil and the pressed garlic over the potatoes and move the potatoes around to coat (I use a spoon). Give them a sprinkle of kosher salt and place the baking sheet in the oven for 8 to 10 minutes.
  • Preheat your grill pan on the stove top under medium/high heat.
  • Salt & pepper both sides of the steak and place the steak on the grill pan (it should sizzle right away). You will want to cook the steak approx. 3 minutes on each side (medium rare) and then remove from the pan and let rest for 5 minutes.
  • When the broccoli and potatoes are removed from the oven, grate fresh parmesan cheese over them.

If you do not have a grill pan and are not sure how to cook your steak indoors check out this fabulous recipe from Alton Brown. Mr. Brown is my go to for recipes and he keeps them simple and no fuss. Ed loves this meal and I love that I can cook it for him. I also love that it is a simple no fuss, not a lot of ingredients recipe as well.  Do you have a special meal that you make your spouse?

Linking up with Tuesday Talk hosts…



Six Winter Soups

Winter has returned to Ohio this morning. After a week or so of temperatures in the 40’s, allowing my boys to play outside for a while each day with out being bundled up like Randy in A Christmas Story, the snow started falling again this morning. Soup is the meal of winter around here and we have a couple tried and true favorites. Several are my own creations and the others are recipes that I found online and have since made over and over.

Best White Bean Chili Ever!

This Smoked Pork and White Bean Chili is really the best. I could eat it once a week and not get tired of it. This is also a very versatile chili because you can change the protein to what you like or have on hand.

Photo Credit:

I have made this Rustic Tuscan-Style Sausage, White Bean and Kale Soup for several gatherings in my home over the last couple years. An easy favorite paired with crusty bread and a nice white wine. I use Sweet Italian Sausage Links, from my local Aldi, with the casing removed for the sausage.

Photo Credit:

This Creamy Slow Cooker Tortellini Soup is one of my kids favorites. I love it because it is a slow cooker soup and the taste is full of comfort food flavors. And hello 6 cups of spinach…!

Photo Source:

I’m not a big fan of Chicken Noodle Soup, never have been. I do however love a good Creamy Chicken Soup and this recipe is tops! All the vegetables and flavors found in a noodle soup but without the noodles and just plain broth.

Photo Source:

I have made my way through quite a few Classic Chili recipes and this The Best Chili on Earth is one I keep going back to. This is also a Slow Cooker recipe and an easy freezer meal as well. A pretty straight forward chili that is hands down my favorite.

Chicken Pot Pie Soup

I shared recently a recipe for Chicken Pot Pie that is one of my family’s favorite meals. My boys asked for Chicken Pot Pie one night and I did not have the pastry on hand to make it. I decided to modify my recipe a bit to make Chicken Pot Pie Soup. It turned out so good. All the comfort flavors I love about Chicken Pot Pie in a soup.

One of the things I love about winter and the cold weather is the warm and homey soups that are made in my home. Their simmering deliciousness filling my house all day brings me joy and comfort when it is gray and gloomy outside. Are you a soup lover? If so what are your favorite soups?




Italian Turkey Sausage, Spinach & Quinoa Bake

I have been slowing making my way, one recipe at a time, through my Recipes To Try Pinterest board and last night I started with The Weary Chef’s Caprese Quinoa Casserole Recipe. I’ve never been one to just cook a recipe straight from the directions though…I always have to change it up just a little. I also made a double portion (my recipe is a double portion recipe) and put one bake in the freezer for a quick and easy meal another night.

If you have never tried quinoa (Keen-wa) you should. It is a super fast dish to make and easy to add additional flavors too. It is gluten free and makes a great potato and rice substitute for casseroles and bakes. I have used it in savory and sweet dishes. Quinoa is also known as a Super Grain, it provides a complete protein and twice as much fiber as other grains. One of the reasons why I initially pinned the recipe was because quinoa is the grain used.  I buy the Sweet Italian Turkey Sausage from my local Aldi.

Italian Turkey Sausage, Spinach and Quinoa Bake


  • 1 TBSP of Olive Oil
  • 1.25 pds of Sweet Italian Turkey Sausage (casings removed)
  • 1 medium onion diced
  • 4 cloves of garlic pressed
  • 1 to 2 tsp of kosher salt
  • 12 oz frozen chopped Spinach
  • 1/2 cup of chicken stock
  • 1 1/2 cups dried quinoa (cooked according to package directions, I substituted chicken stock for the water)
  • 3 garden fresh tomatoes sliced in thin rounds
  • 1/2 cup Grated Parmesan & Romano Cheese
  • 2 cups grated Italian Cheese
  • Fresh Basil (.75 oz is the package I used) Chiffonade


  1. Preheat the oven to 400 degrees F
  2. Cook the quinoa according to package directions.
  3. Heat the oil on a medium heat setting in a deep dish skillet pan, adding the onions. Cook the onions for a couple minutes. Add the pressed garlic and stir.
  4. Add the sausage to the pan breaking it up as it starts to cook.
  5. Once the sausage is no longer pink add the frozen spinach and 1/2 cup of chicken stock.
  6. Turn to a med/low heat and occasionally stir.  Once the stock has reduced down (10 minutes or so) add the Parmesan & Romano cheese blend, stirring to combine.
  7. Using a large bowl combine the cooked quinoa with the sausage/spinach mix. Taste and add additional salt or other seasonings to your liking.
  8. Spray 2-9inch squared casserole dishes with non-stick spray and divide the mixture between the two.
  9. Add 1 cup of the Italian blend cheese to each casserole dish and top with the sliced tomatoes.
  10. Bake for 10-15 minutes until the cheese is nice and bubbly.
  11. Remove from the oven. Once served onto a plate add the chiffonade basil and top with a little of the grated Parmesan & Romano cheese.

I did not pre-bake the frozen meal. If you prepare the frozen meal just thaw and then follow the baking instructions.

Ed, Alexandria and I thought the recipe turned out quite well.  We had enough left over for two lunches for Ed as well (that’s always a win in my book). The boys didn’t care much for it…I think it was the Italian cheese (Ren is not a fan of white cheese. But he did eat everything but the cheese!) and tomatoes.  Let me know if you try it out…I’d love to hear what you think!

Linking up with Stephanie and the Tuesday Talk Hosts.

Family Favorite Meal

The one dinner that my kids jump for, give hug and kisses for and tell all their friends about is Chicken Pot Pie.  Really an all around family favorite.  I made Chicken Pot Pie this past Monday night for dinner and there was enough for the boys to have seconds and Ed to have for lunch on Tuesday.  I usually always have the ingredients for Chicken Pot Pie because I know how much my family enjoys it.

Chicken Pot Pie

You’ll need:

  • 10 oz package of frozen Cauliflower and Broccoli
  • 1 cup diced potato
  • 1 cup diced carrots
  • 1/3 cup  butter
  • 1/3 cup of All-Purpose flour
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp thyme
  • 2 garlic cloves minced
  • 1 3/4 cups chicken broth
  • 2/3 cup milk
  • 2 1/2 to 3 cups cut-up chicken or turkey
  • Pie crust pastry for a 2-crust pie (I use the pie crust found in the refrigerated section at the grocery store. One package enough for a 2-crust pie)
  1. Thaw the frozen cauliflower and broccoli and put them in a pot with the diced potato and carrots, cover with water, add a bit of salt and bring to a boil. You want them to cook to an al dente, they will finish cooking in the pie. Drain the veggies and set aside.
  2. Preheat the oven to 425 degrees F
  3. Melt the butter in a 2 quart sauce pan over medium heat. Stir in the flour, salt, pepper, garlic and thyme. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in the broth and milk. Heat to boiling, stirring constantly. Boil and stir for about one minute. Stir in the chicken and veggies and remove from heat.
  4. Roll the pastry into the bottom of a two-inch pie pan. Pour Chicken and Veggie mixture into pastry-lined pan.
  5. Roll the remaining pastry onto the top of the chicken, turn the edges; joining the bottom and top pie pastry.
  6. Cut slits into top pastry (my kids love a smile face).
  7. Bake about 35 minutes or until golden brown.

Sometimes I add sliced mushrooms that I have browned in butter or a diced onion.

I’d love to know if you try this recipe and if your family enjoys it as much as mine does.


The Best White Bean Chili Evah

Sometimes you come across a recipe that is SO GOOD…while you are eating you ask the cook for the recipe please and every now and again they are able to share it with you.  Eight years ago I was in Arkansas celebrating the 30th birthday of a good friend. My friend Kelly hosted five of us who came from out of town and she served up a chili that was so tasty…I had to ask her for the recipe…and she was so kind to share.  I have since made this chili at least once a month and changed it up a bit to make it my own and to suit the protein that I had on hand. The coolest thing about recipes from friends is every time I make one…I think of the friend that gave it to me and the time I spent with them.

Now that Summer is coming to an end…Tis the season for soups, stews, chilis, homemade breads and all the fall goodness that happens in the kitchen. I have made this with rotisserie chicken, grilled chicken, smoked turkey and smoked pork. My favorite is with smoked pork.


1TBSP olive oil
1 medium onion chopped
3 cloves garlic pressed or minced
2 heaping tsp dried oregano
1 TBSP ground cumin
1 heaping tsp powdered ginger
6 cups chicken broth
1 bay leaf
2 cups cooked protein of your choice
2 cans white beans (drained)
2 jalapeno peppers, minced or 4 oz can chopped green chiles
2 cups grated Monterey Jack cheese
salt and pepper to taste
For Toppings
Additional Cheese
Cilantro, finely chopped
Fresh Squeezed Lime Juice
Grape Tomatoes quartered
Avocado, sliced or chopped
Sliced Jalapeños
Tortilla Chips
Cooking Instructions

Heat olive oil in large dutch oven or soup pot.

Add onion and saute over medium heat until softened.
Add garlic, oregano, cumin and ginger. Cook stirring for one minute.
Add broth and bay leaf.
Cook uncovered over medium heat until somewhat reduced (5-8 minutes).
Add chicken, beans and jalapenos. Simmer uncovered for ten minutes, stirring occasionally.
Over low heat add a little cheese at a time, stirring until melted. Add pepper. Taste and add salt as needed. Cook five additional minutes. Remove bay leaf and serve with toppings at the table.

Zucchini for Days

This year we ordered all our garden vegetable seeds from Baker Creek Heirloom Seeds and our zucchini is almost producing more than I can keep up with. I have at least 2 gallon ziplock freezer bags full of shredded zucchini with a second batch shredded in the fridge waiting on me to bag. Zucchini Fritters, Zucchini Bread, Stir Fry Zucchini, Zucchini Alfredo, Zucchini Lasagna, Stuffed Zucchini…the list goes on and on.

The Lungo Bianco Squash  (a light green/white sweet zucchini from Italy) is a delicious and versatile zucchini that my whole family loves. Stuffed Zucchini is one of my husband’s favorite ways to eat zucchini for dinner and he always appreciates the extras for lunch.
Stuffed Zucchini with Fire Roasted Tomatoes,
 Rice and Mozzarella Cheese
Zucchini (2)
Fire Roasted Tomatoes (1 Can)
Cooked Rice (measured 1/2 cup dry)
Mozzarella Cheese
Extra Virgin Olive Oil (not pictured)
Preheat your oven to 425 Degrees F
Cut zucchini in half lengthwise and scoop seeds out leaving a boat like shape

Sprinkle Zucchini with Olive oil and a decent shake of Garlic Garlic Seasoning
Place on baking sheet and roast in the oven for 15-20 minutes
Combine the cooked rice, fire roasted tomatoes, one tablespoon of Garlic Garlic Seasoning and one cup of shredded mozzarella cheese in a bowl.
Take the roasted zucchini out of the oven (the flesh should be cooked and browning slightly) and stuff with the rice and tomato mixture topping with more shredded cheese. Place the zucchini back in the oven and let cook until cheese is melted and bubbly.
Serve with crusty bread and a nice white wine or smoked sausage and a glass of cold milk.
Do you have a favorite zucchini recipe?


Chicken Pot Pie Soup

I don’t know about you but I LOVE Chicken Pot Pie!  I was craving it the other day and didn’t have pie crust so I decided to make Chicken Pot Pie Soup.  This is a quick and easy recipe and the roux added makes it creamy and the perfect taste of Chicken Pot Pie with out the pie. I served this soup with simple cheddar drop biscuits, my whole family loved it!

Chicken Pot Pie Soup


1 tbsp olive oil 
1 onion chopped4 cloves of garlic minced
3 carrots chopped
3 celery chopped
4 small potatoes chopped
1lb of chicken breast cut into small pieces
3 Bay Leaves
2-3 Tsp of Poultry Seasoning
2 Tbsp parsley flakes
3 cups of chicken stock

salt and pepper to taste

4 Tbsp butter
4 Tbsp All Purpose Flour
1 cup chicken stock
1/2 cup milk


Pour oil in a stock pot over medium heat add diced onion in the pot, stir and let cook for 2-3 minutes. Add minced garlic and chopped chicken, little salt, little pepper and stir. After the chicken is cooked, add chopped carrots, celery and potatoes, add parsley and poultry seasoning, stir. Add 3 cups of chicken stock and the bay leaves. Leave soup to cook over medium heat stirring frequently.

While soup is cooking make roux in separate pot over medium heat.
Melt butter, add flour stirring to combine and let cook to a golden brown color. Remove from heat and slowly add the remaining 1 cup of chicken stock. Stirring constantly to remove any lumps. Add in milk and continue stirring to a smooth consistency. Pour roux into soup and stir to combine. Put the lid on the pot and let the soup cook over medium/low heat for about 10 minutes or so. Taste and adjust seasonings to your liking.

You can add grated Parmesan cheese (1/4 cup) at this time.
Serve with drop biscuits, French bread and/or salad and white wine.

I’d love to know if you try this soup. I am adding it to my monthly rotation during the fall and winter months.

Best Breakfast Evah!

Let me tell you this is the BEST French Toast ever.  I came up with this when I was at the beach with my girlfriends years ago…it was eaten up so fast I should have made double the amount.  Ren called it just Angel Food and I thought it was the perfect description for this light and delicious breakfast. Breakfast is also my favorite meal of the day; I could eat breakfast foods for snacks, lunch and dinner. I think I love breakfast so because it has just the right amount of sweet and salty. This recipe does not include any salty but just add your favorite breakfast protein to the plate and you have the perfect combination….with a hot cup of coffee of course.

Angel Food French Toast

1 store bought Angel Food Cake cut into 1 inch slices
6 eggs (beaten)
1/3 cup milk
2 tsp cinnamon
butter for your skillet 
powdered sugar for dusting
4 cups of diced fresh seasonal fruit
zest and juice 1 orange
2 tsp of honey

Combine eggs, milk and cinnamon into a shallow bowl.
Heat the butter in a skillet over medium heat.
Dip the Angel Food Cake slices into the egg mixture and cook lightly browning both sides.
Combine the fruit, orange juice, zest and honey in another bowl and stir to coat. 
Serve the Angel Food with a dusting of powdered sugar with fruit on the side. 
(I used strawberries, blackberries and apples). 

I hope you try this simple and so yummy breakfast recipe…let me know what you think if you do!