October ’10 – Week 1 – Thursday Dinner/Entree
Honestly, I’m thinking about typing this recipe up and I am salivating. I keep having to swallow. Crazy, but that’s just how good these are. There was a fast food place I used to go to when I lived in Arizona called Rubio’s, and they had the best fish tacos I have ever had in my life. I’ve had to improvise since moving back east, but I think I’ve got a quick and amazingly fresh and delicious recipe to get me that fish taco fix I crave! (*Orange text highlights easy steps that kids can do.)
1 box Thick Fish Sticks
1 box Crunchy Taco Shells or 1 package Soft Flour Tortillas, taco size (or both!)
1 package Shredded Coleslaw Cabbage
Fresh Cilantro, chopped
1 Onion, diced
2 Meaty Tomatoes, diced
Juice of 2 Limes, plus lime wedges for serving
1/8 C Mayonnaise
1/8 C Sour Cream
Bake fishsticks according to package directions.
While fishsticks are baking, prepare slaw by whisking together mayo, sour cream, and half the lime juice. Toss together with shredded cabbage and set aside. Prepare pico de gallo by mixing together the tomatoes, onion, cilantro, and remaining lime juice. Salt to taste.
To assemble, place 1-2 fish sticks in the taco shell or tortilla of your choice, top with slaw and pico and add extra lime juice if desired. Enjoy!
September ’10 – Week 4 – Thursday Dinner/Dessert
Dulce de Naranja, literally sweetness of oranges, has roots all over the Latin community, but this particular recipe is Cuban. This dessert is what happens when you make a silk purse from a sow’s ear. This is a great way to use up orange rinds from oranges that have been juiced that day! Taking peeled orange halves after the insides have been eaten and the membranes removed, boil them in sugar water until candied and eat on toast, crackers, or with a delicious salty cheese. You could even dice them and use them in holiday baking in place of other candied fruits. If you like the dry sweetness and delicately bitter tang of marmalade, you’ll love these. Because they take up to 4 hours to make, I have adapted this recipe for the slow cooker.
10-12 Fresh oranges, peeled of JUST the orange part, leaving white pith behind, halved, with pulp and juice removed
A few peels, reserved
4 C Sugar
Place oranges and sugar, along with a few of the peels, in the slow cooker and fill with enough water to cover orange halves. Allow to cook for 4-6 hours on high or 6-8 hours on low, or until oranges are yellowy-orange and translucent.
Slice and serve any way you like, save aside cooking syrup for use in cooking, drizzle over ice cream or sweeten tea with it.
Note that this can be done with any citrus fruit!