Baked Fish Taco

This taco is delicious and takes so little effort to make.

Baked Fish Taco
Here are the Ingredients:
  • 2 Tilapia filets
  • 1 cup potato chips, crushed
  • salsa, see recipe
  • guacamole, see recipe
  • garlic salt
  • all purpose seasoning
  • 1 tablespoon olive oil
  • 4 Artisan style multi-grain tortillas
Preheat oven at 375 degrees
Season fish with garlic and all purpose seasoning on both sides to taste. Sprinkle with olive oil an be sure to wet both sides. Cover both sides with crushed potato chips. Place on a non stick foil lined baking sheet and bake for 20 minutes. Heat tortillas and layer with fish, salsa and guacamole. So simple and yet so delicious.

Broccoli Puree

This is a lot like quiche, but without the pie crust. Super delicious and a perfect side dish. I think it looks beautiful too.
It’s a quick puree and bake. This can be done with all types of vegetables like spinach, carrots, or even cauliflower.

Broccoli Puree
Here are the Ingredients:
  • 2 cups broccoli, cooked
  • 1 cup heavy whipping cream
  • 3 whole eggs
  • 1/4 teaspoon nutmeg
  • salt and pepper
  • 6 small ramekins
  • 2 tablespoons butter
Preheat oven at 375 degrees
Cook broccoli steamed or boil in water. Place in Cuisinart until slightly chopped. Add cream and chop a little more to cool down broccoli a little.  Add eggs and blend together well. Season with nutmeg, salt and pepper. Take ramekins and butter each one on the bottom and sides. Pour mixture into each ramekin and place all 6 in a hot water bath in a deep baking pan. Bake in the oven for 30 to 35 minutes or until toothpick comes out clean. Let cool slightly and take a knife and run around the edge. Flip over onto a plate and it should come out easily. Carefully flip back over with a spatula and serve.

Mini Meatball Sub

Two mighty meatballs in marinara sauce on a soft fresh baked roll and topped with freshly grated Parmesan cheese. Oh what a favorite this will be!
Mini Meatball Sub
Here are the Ingredients:
  • 2 pounds 80 percent lean ground beef
  • 1 cup ricotta cheese
  • 2 large eggs
  • 1/2 cup dried breadcrumbs
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
  • 2 teaspoons coarse salt
  • 1/4 teaspoon crushed red-pepper flakes
  • 1/2 teaspoon ground fennel
  • 2 tablespoons olive oil
  • 4 cups tomato sauce
In a large bowl, mix together beef, ricotta, eggs, breadcrumbs, parsley, oregano, salt, red-pepper flakes, and fennel with your hands until fully incorporated. Roll mixture into firmly packed 1 1/2-inch balls. Place meatballs in a baking dish drizzled with olive oil. Be sure to line them touching each other. Bake until meatballs are firm and a thermometer inserted into the center of a meatball reads 165 degrees. Meanwhile, heat tomato sauce in a small saucepan over medium-high heat and stir frequently. Remove meatballs from oven and carefully drain excess grease from pan. Pour heated sauce over meatballs and return to oven; cook for 15 minutes more.