Spudmaster Baked Halibut

I recently shot some photos for a potato chip factory. At this time, this is a small American company that is just getting out there and currently has a distribution throughout Missouri, mostly in the St. Louis area.

These chips are delish! They are currently working with creating some new flavors as well but for this recipe, we just used their plain potato chips.

Ok, here I have to admit that when I was asked to try the baked Halibut recipe, I was disappointed. I don’t generally like fish although I WANT to like fish. I tried the recipe though and guess what, I can honestly say, this was delicious! I will be making this recipe again!

So try it, I hope you like it as much as my husband and I did.

Spudmaster Baked Halibut

Ingredients:
1/2 cup mayonnaise
1/2 cup Dijon mustard
kosher salt and pepper to taste
1 lb. halibut fillets
1-1/2 cups crushed potato chips

Preparation:
1. Preheat oven to 400 degrees F. Spray a 2- or 3-quart baking dish with cooking spray.

2. Crush potato chips


3. Whisk together the mayonnaise and mustard. Season with salt and pepper to taste.

4. Brush the mayonnaise-mustard mixture over both sides of the halibut.

(As you can see, I did not brush, I dunked and dunking worked)


5. Spread the potato chip crumbs out in a shallow dish or on a plate. Dip both sides of the halibut in the potato chip crumbs.


6. Place in the prepared baking dish. Bake 18-22 minutes, until fish flakes easily with a fork.

Serve to your loved ones and enjoy! Yum!

Chicken Fajitas

 

I make these chicken fajitas at least 2 times a month. This is one of our favorite dinners.

The ingredients below don’t necessarily tell you how much you should have because it all depends on your preference, you decide. I’ve listed the ingredients I personally like.

Get creative, add some of your other favorite ingredients. Peppers, onions, etc.

Flour tortillas (soft taco size)

1 Tbsp Olive oil

Butter

1 to 1.25 (approximate) lbs chicken

1 packet Lawry’s fajita seasoning

Shredded sharp cheddar

Pace salsa

Sour Cream

avocado

Put 1 Tablespoon of olive oil in skillet & heat. Add chicken and cook well.

When chicken is thoroughly cooked, chop or shred. I prefer to cut it with my kitchen scissors into little chunks.

Add packet of seasoning and mix with water as directed on packet. Mix well.

In a separate skillet, melt a pad of butter and spread around. Keep your burner on medium heat.

Put your tortilla in your skillet and cook until its slightly golden or starts to ever slightly stiffen and flip over.

Sprinkle shredded cheddar cheese on top while still in skillet. While the other side of the tortilla is cooking, this will melt the cheese nicely.

Once the cheese starts to melt, place tortilla on your plate to start topping with your other ingredients.

Then place some of your chicken in a row down the middle of your tortilla, making sure you have enough room on the bottom and sides to fold over.

I personally love Pace salsa, a little light sour cream and some slices of avocado to make the perfect fajita for me.

Once you have your toppings on, first fold up the bottom, to keep ingredients from falling out when eating.

Then fold over each side and enjoy! YUM I tell you, these are delish!

Now you could just slap your ingredients in an uncooked tortilla, but I prefer them warm and slightly crisp. It just gives it that extra tastey UMPH.

Taco Soup

This is a tasty recipe that is good for you.

I started making this when I was on Weight Watchers.

It is low in points yet filling. It’s even lower in points when you make it vegetarian style, without the burger. I personally, like a bit of beef so that is how I’ve made it for you here.

Am I crazy when I say it felt good to cook a little again?

It’s just so much better than ordering out.

Unless you’re incredibly busy, as I’ve been (and honestly still am), but sometimes you just have to make time for things like a good home cooked meal and after ordering out so much, I need some seriously low-calorie meals like this.

1 lb (or less) of lean ground beef (optional)

1 medium yellow onion (chopped)

1 Tbsp minced garlic

3 cans diced tomatoes

1 Can Great Northern white beans undrained

1 can corn drained

1 package McCormick Taco seasoning

2 cups chicken broth

 

First if you are going to cook with beef, I recommend buying a pound or less of the leanest burger.

Brown your hamburger, drain the grease and add chopped onion & cook for a few minutes on medium heat.

Add all other ingredients.

 Make this recipe for your heart, it’ll thank you.

I know, I’m not right.

Don’t drain the beans, put the whole can in the pot.

 

Add the chicken broth. I state 2 cups in the recipe, use your judgement for your liking.

Stir ingredients until combined well.

Cook on medium heat for about 30 minutes, stirring occassionally.

 A filling, light, warm lunch. Yum.

If I recall correctly, 1 Cup of this soup (vegetarian style) is only 3 points, with the burger it’s approximately 5 points per cup.

A slightly higher calorie option is adding a little light sour cream to your individual serving, top with a little shredded cheddar.

I hope you enjoy!

 

Grape Salad Recipe

This recipe is a delicious escape from the norm. Well, for me it was anyway, before trying this for the first time a few years back, I’d never had grape salad. In fact, when my sister-in-law announced she was making this for a family gathering I apprehensively said “Um, O.K.?” But I’m oh so glad she did! I’ve taken this to work before on a “Everyone bring a dish” day, and copies of this recipe were requested by quite a few.

Ok, this recipe will fit into your standard 9×11 (or similarly sized) casserole dish.

In the pictures below, I made a half of a recipe because I just needed a smaller portion.

8oz package of light cream cheese, softened

1 C Light sour cream

1/4 C sugar

1 tsp vanilla

3 cups EACH seedless red & seedless green grapes (total of 6 cups of grapes)

3/4 C Brown sugar

2 T butter, softened

1 C chopped pecans

First, wash your grapes.

Remember how I said in the Chicken Chili recipe that I didn’t like using flash but would have to in my kitchen due to an insufficient amount of natural lighting?  Well, I did. Then I took the picture below & discovered that the flash can cause you to see the water droplets in the stream of water. It freezes them, and I was intrigued. (Yes, I’m easily entertained!) So after the recipe was done, I played with, believe it or not, taking pictures of water, I’ll show them some other time, don’t worry, because I know you are on the edge of your seat…. 

 I digress….On with the recipe:

 

In my best Robet Dinero voice “Hey, who you lookin at? You lookin at ME?”

I know, I know, I’m not ‘right’, you don’t have to tell me, my awesome friends & family all ready do.

In a seperate bowl, combine cream cheese, sour cream, sugar & vanilla. Mix until creamy.

THEN gently stir in the grapes.

Don’t do like I did below, trying to be cute and play with your food because trust me, its much more difficult to combine without squishing the grapes!

I know, momma said “Don’t play with your food!” but I’m a rebel that way!

 

So after you have sufficiently combined your creamy mixture with your grapes, you will need the rest of your ingredients. In a seperate bowl, combine brown sugar, butter & chopped pecans.

Spread out your grape mixture into your casserole dish.

Then top with brown sugar/pecan mixture.

Yum, Yum.

I hope you enjoy this recipe as much as I do and others I know have. I would even venture so far as to recommend you take this to a football party! Maybe its not “manly” food, but I’ll almost guarentee they’ll love it and if there are any female football fans present, they’ll probably be thankful there’s something at least slightly lighter than hot dogs, chili & chips.

For those of you reading my blog for the recipes, I want to let you know that over the next few weeks, you may see a few less than normal. It is Autumn here in mid Missouri and I fully plan on being on the go with “G2” (my camera) capturing the beautiful autumn colors in the fleeting time they are here. I will also be attending some art & craft shows with my photography in hand so basically, I won’t be cooking that much until the leaves are all down. (Here that G1? Better start ordering that pizza for dinner!) I assure you though that there will be more recipes forthcoming as my busy season slows in a few weeks.

By the way, for those of you who do read my silly musings, Thanks! I love all ya’ll and I love hearing from you.

 

White Chicken Chili

This recipe is perfect for a football game.

This recipe is perfect for a party.

This recipe is good for your family, and for you.

Oh and did I mention, this chili won an award? I think I did here. And o.k., it wasn’t exactly an AWARD, but it was a prize.

This recipe is good for a chili cookoff contest at work, because I know. Thats where I won a prize! My 40 hour a week job held a chili cookoff and I won with this exact recipe. It was up against about 12 other red chili recipes and it took first place.

I was in Weight Watchers for a while & put the ingredients into their point calculator & IF I remember correctly, and IF you go easy on the cheese & sour cream, for one cup, its only about 5 points and pretty filling, not to mention deeelicious!

So here we go, this is what you will need: (In the photos, I halved the recipe because I didn’t need a full recipe, the below ingredients are a full recipe.)

8 chicken breast halves, boneless, skinless

4 cans Great Northern white beans, undrained (I actually prefer a little less beans so I only add 3 cans to a full recipe)

2 medium yellow onions, finely chopped

2 Tbsp minced garlic

1 Tbsp Olive oil

8 oz minced green chilis

1 tsp oregano

1/2 tsp Cayenne Pepper

1/2 tsp Pepper

3 cups chicken broth

3 cups of Monterey Jack cheese, shredded

Here we go:

Boil chicken for about 45 minutes. Remove from water and let cool.

While chicken is cooling, chop onions & saute with Olive oil & garlic in your empty pan (that you used to boil the chicken in).

Once  your chicken has cooled a bit chop or shred it while your onions are sauteing, don’t forget to stir your onions now and then so that they cook evenly.

 

Oh, and didn’t I just say to saute your onions & garlic in your big pot? Well, thats the efficient, less dishes way of doing it. For some reason I used a seperate skillet, but its ok, all the same outcome, only another dish to do. I don’t know why I did it.

Maybe it was aliens!

Oh and I know the above photo is a bit dark, but I don’t like to use flash. Flash causes shadows and its just not as purty looking.

BUT since my kitchen does not have a lot of natural lighting, I think I’ll (reluctantly) start using a flash sigh.

I apologize for all of you non photography buffs who just fell asleep. WAKE UP, I’m moving on.

After your onions & garlic are sauted until tender, add Chilies, oregano, Cayenne Pepper and Pepper into your cooking pot.

Now put in your chicken, undrained beans and chicken broth & stir.

 

 Simmer for 30 minutes, then turn off heat and add 1 1/2 cup of cheese. Stir in while hot so that cheese melts & blends in.

When you fix a bowl, put a dab of light sour cream & top with a little more cheese & jalapenos if desired, stir and enjoy!

Hope you like it! 

Biscuits and Chicken Casserole

Here’s another tasty meal. Hope you enjoy!

3/4 Medium Yellow Onion

1 T Olive oil

Dab of butter

2.5 lbs cooked chicken

1 Can Cream of mushroom soup (10 oz)

3/4 Cup Light sour cream

1/2 Cup Milk

1/2 Cup Salsa (Hot or Mild, depending on your liking)

1 1/2 cups shredded cheddar cheese

6 raw biscuits (not frozen)

You will need an 11 x 7 or 11 x 9 baking dish

Preheat oven to 350 degrees.

Put olive oil in skillet, add chicken. Cook until done, remove from skillet.

Put dab of butter into skillet and add chopped onion.

While onion is cooking, shred, chop or cut up chicken into pieces. Put into large mixing bowl.

Add onion, soup, sour cream, milk, and salsa to the bowl with the chicken. Mix well with spoon.

Now empty mixture in your bowl into the baking dish.

Sprinkle half of the cheese on top.

Cook for 10 minutes, remove from oven.

Place biscuits on top, spacing slightly apart for expansion in the oven. Sprinkle with remaining cheese.

Place back into oven & cook aproximately 20 minutes or until the biscuits are golden brown.

Hearty Taco Lasagna

 Here’s a hearty dish that is sure to please almost anyone in your life who likes a little Mexicana flava.

We eat mexican a lot in my house.

Friday nights G1 & I love to visit the Mexican restaruant up the street, they serve the most delish Margaritas!

Anyone have a good home-made Margarita recipe??? Please share!

 I’ll trade you a taco lasagna recipe (batting eyelashes)

 

2 lbs ground beef

2 pkgs of taco seasoning (1.25 oz each)

2 teaspoons minced garlic

4 – 5 flour tortillas

1 Can refried beans

1 jar salsa

1 cup sliced yellow onion

Sour cream

4 cups mexican shredded cheese or cheddar

Preheat oven to 375 degrees.

Chop onion

Brown beef in skillet, drain.

I actually use an old coffee can to drain the grease into.

 Put beef back in skillet & Cook with onion & garlic for a few minutes.

 Add taco seasoning to beef mixture in skillet & stir well. 

Add a layer of tortillas to the bottom of a 11×9 (or a 13 x9) baking dish, make sure the tortillas overlap slightly. I tear them to make straighter edges.

Use 1/2 of the can of beans & schmear a layer on top of the tortillas.

Then add a layer of salsa, less than half a jar,

Then a layer of the hamburger mixture (aprox half)

Slap some sour cream on top,

Add 2 cups of cheese

Repeat another layer starting with Tortillas:

Cook in oven for about 35 minutes.

 

If you would like something to serve witht this, I suggest a side of The Best guacamole EVER with some chips and you’ll have a tasty meal!

This will feed a decent number of people or if you are just feeding a few, you will have leftovers for the next day or so & not have to cook tomorrow! (Yessssss!)