Elf on the Shelf

Here's night number one for our elf. The boys named him Stealth!! Cute!!

The best 0 cal cherry limeade!

Sock Bun

So here is my first attempt at a sock bun! It turned out pretty well, don't you think. I found a video on YouTube (see the link). It was easy and quick, just what a busy mom needs!

http://www.youtube.com/watch?v=I13J7ArHTkM

Fish Tacos

So, during this Lenten season, I wanted to post some of my favorite recipes I love to use. Even though our family loves fish, it seems that I get in a rut and make the same meat and potato dishes time and time again. Well, Lent gives me the extra motivation to change things up a bit. My first, and favorite, is fish tacos! This is one of my all-time favorite recipes, and Lent gives me the excuse to fix it more often. So with no further delay, here goes! Try them out, you'll love them!! I'm going to give you the recipes for each component and then instructions of how to assemble them at the end.

Fish Tacos

For the Fish:
1 lb mild white fish of your choice - I like perch, tilapia, or mahi mahi
2 tbsp oil
1 tbsp chili powder
2 tbsp lime juice
1 tsp salt
Sprinkle cayenne - adjust to your taste
- In a frying pan, heat the oil. Season the fish with chili powder, salt and cayenne. Add fish to pan and add lime juice. Cook fish until it flakes apart, making sure not to overcook. The fish should be prepared last, as you'll want to serve your tacos immediately.

For the Corn:
1 pkg frozen corn, thawed
Salt and Pepper to taste
1 tsp chili powder
1 tbsp oil
- Add all ingredients to a frying pan and fry stirring frequently until the corn starts to caramelize. Prepare the corn to be ready at the same time as the fish.

For the Black Beans:
1 can black beans
Salt and Pepper to taste
1/2 tsp cumin
- Combine these ingredients and heat thru having the beans ready at the same time as the fish and corn.

For the Guacamole:
2 avocados
1 clove garlic, diced finely, or put thru a garlic press
1 tbsp lime juice
Salt to taste
- Mash the avocados with a fork, add other ingredients and mix well. This can be done ahead of time, refrigerate with one of the avocado pits pressed into the center (this keeps the guac from oxidizing).

For the Cole Slaw:
1/2 head of cabbage, shredded
3/4 c mayo
1/8 - 1/4 c sugar, add a little at a time and adjust to your taste
1/8 - 1/4 c apple cider vinegar, add a little at a time and adjust to your taste
Salt and pepper to taste

For the Pineapple Salsa:
1 can pineapple chunks or 1/2 fresh pineapple (cut, cored, and chopped)
1 jalepeno, diced
2 cloves garlic, diced
1/2 red onion, diced
1/2 cup cilantro, chopped
Lime juice to taste
Salt to taste

Ok, now I know this sounds like a lot of prep, but really, it's worth it. Now here comes the best part, we're ready to put it all together. First you need to prepare your tortillas; you'll want to put about 1/4" of oil in a small frying pan and heat it until you can see ripples in the oil. For the taco shells, I use the small corn tortillas. To fry the tortillas, I gently put one tortilla in the heated oil, using tongs, I turn it over after a few seconds and then fold it in half (picture a hard shell taco). Let it fry for 15-30 seconds and turn it over to let the other side fry. You don't want the shells to be crunchy, the frying just makes them warm and pliable.

Now we're ready to put it all together! First, put some fish in your tortilla. Top that with Cole Slaw, then corn, then beans, then the guacamole and finally the pineapple salsa. Enjoy! My mouth is watering just writing this down. You get every flavor you could want in a dish, salty, sweet, spicey, acidic, creamy. Let me know what you think!

Glitter Ombre Nails

Beer Cheese Broccoli Soup

Soup-er Tasty!!

Beer Cheese Broccoli Soup

1/2 onion, diced

1/4 c. butter

1/4 c. flour

8 c. chicken stock or broth

4 stocks broccoli, cut in bite sized pieces

1 lb. Velveeta, cubed

8 oz. shredded sharp cheddar cheese

1 can beer

Saute onion in butter until translucent. Add flour and cook, stirring constantly for 2 minutes. Add chicken stock, bring to a simmer. Add broccoli and then add Velveeta one handful at a time, stirring until melted. Once all of the Velveeta is melted in, begin adding cheddar one handful at a time, stirring until melted. Turn off heat and slowly add beer. It foams a lot, stir constantly. Serve with crusty bread for dipping.

Other Variations: Instead of broccoli, I have used potatoes (pre-boiled) with crunchy bacon on top. Also, I have used jalepeno with bacon garnish. Super delish any way you dream it up!

Simmering Potpourri

This makes your home smell amazing!! Use leftover orange peels, cinnamon sticks and some whole cloves. That's it- simmer on your stove in water! It lasts all day, just add more water as it simmers down.