It Inspired Me

Whenever we eat out for Mexican dinner, I order fish tacos. I love them. Our favorite restaurant offers a good light and flaky fish with a great creamy sauce. In my normal style, I had to try it myself. On first attempt, I have to say it turned out pretty darn good. I will put the original recipe below but I of course could not follow directions and had to some things my own way. To cook the fish, I laid the tilapia out on the fry basket in my ninja foodie. I sprinkled all the seasoning on top of the fish and put about three tablespoons of butter across all the fish. Cook til fish is flaky check after 15 minutes Fish seasoning: 1 1/2 lb tilapia 1/2 tsp ground cumin 1/2 tsp cayenne pepper 1 tsp salt 1/4 tsp black pepper 2-3Tbsp Butter Fish Taco Toppings: 1/2 small purple cabbage (I used Napa) 2 medium avocado sliced 2 roma tomatoes diced (optional) 1/2 diced red onion 1/2 bunch Cilantro longer stems removed 4 oz 1 cup Cotija cheese, grated 1 lime cut into 8 wedges to serve Fish Taco ...

I love when I can find recipes that provide pure preservative free alternatives. Have you ever looked at the ingredients of packaged taco seasoning? Yuck? This recipe is flavorful and easy to make. You can make it spicier if you prefer too. Enjoy!    1 tablespoon chili powder 1/2 teaspoon garlic powder 1/2 teaspoon onion powder ¼ teaspoon crushed red pepper flakes (I skipped this part) ¼ teaspoon dried oregano ½ teaspoon paprika 1 ½ teaspoons ground cumin 1 teaspoon sea salt 1 teaspoon black pepper 2 t cornstarch Mix all and keep in pantry. To make your tacos, mix 3 T spice mix per pound of meat. Depending on how much grease is in your meat, either add while browning or wait till all browned then add. For liquid, add 2/3 cup of water per pound of meat. Also delicious alternative, add lime juice in place of part of the water. Try 1-2 T. Let cook till blended well and a bit saucy.

This is a simple recipe for take out style orange chicken.  Nothing fancy, just a good orange chicken recipe.  Serve with rice.     1 cup chicken broth 1 cup orange juice 1/2 cup honey 1/2 cup packed brown sugar 1 to 2 teaspoons crushed red pepper flakes 2 tablespoons rice vinegar 1 tablespoon soy sauce 1 tablespoon sesame oil 2 garlic cloves, minced 1/4 teaspoon ground ginger 6 boneless skinless chicken breast halves (about 6 ounces each) 3 tablespoons cornstarch 1/4 cup water 4 ounces uncooked rice noodles Chopped green onions Combine first 10 ingredients until well mixed. Place chicken in a 4- or 5-qt. slow cooker; add broth mixture. Cook, covered, on low until tender, 3-4 hours. Remove chicken; when cool enough to handle, coarsely shred meat with 2 forks. Set aside. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return chicken to slow cooker; add noodles. Cook, covered, on low for 15 minutes. Stir noodles; cook until thick...

These little desserts offer a great healthy treat that can be made in about 20 minutes I’m including the full recipe, however, I don’t make it with the filling I just chop apples and put them in custard cups I top each with a generous helping of the crumble.   FOR THE CRUMBLE 1/4 cup all-purpose flour 1/4 cup old fashioned oats 1/4 cup light-brown sugar 1/2 tsp baking powder 1/4 tsp ground cinnamon 1/4 tsp salt 1/4 cup butter FOR THE APPLE FILLING 2-3 Granny Smith apples 3 Tbsp butter, melted 2 Tbsp all-purpose flour 1/2 tsp vanilla extract 1/4 cup light brown sugar 1/2 tsp ground cinnamon 1 pinch salt MAKE THE CRUMBLE TOPPING In a small bowl, combine dry ingredients for the crumble topping. Use a fork to press the cold butter into the dry ingredients until the butter is combined. Refrigerate until ready to use. MAKE THE APPLE FILLING Preheat air fryer to 370 degrees F. Grease four 6-ounce ramekins well. Peel and core apples then cut into bite-sized pieces. Place apples in ...

Best ever apple pie! Filling tastes like you added caramel. Serve hot with vanilla ice cream or better yet vanilla custard! Yumm!! 1/2 cup sugar 1/2 cup packed brown sugar3 tablespoons all-purpose flour 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 6 to 7 cups thinly sliced peeled tart apples 1 tablespoon lemon juice Pastry for double-crust pie 1 tablespoon butter 1 large egg white In a small bowl, combine the sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. Line a 9-in. pie plate with bottom crust; trim even with edge. Fill with apple mixture; dot with butter. Roll remaining crust to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in crust. Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edges loosely with foil. Bake at 375° for 25 minutes. Remove foil and bake until crust is golden brown and filling is bubbly, 20-25 minutes longe...

These were soft and gooey cookies. (And maybe really good dough too) 1/2 cup shortening 3/4 cup creamy peanut butter 1 1/4 c brown sugar 3 tbsp milk 1 tsp vanilla 1 large egg 1 3/4 cups all purpose flour 3/4 tsp salt 3/4 tsp baking soda Preheat oven to 375 degrees. Combine shortening, peanut butter, brown sugar, milk and vanilla until well blended. Add egg. Beat just until blended. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Bake even sized balls about two inches apart. Bake for 7 to 8 minutes, or until set and just beginning to brown. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to racks to cool completely.