Guest Blogger Mondays - Quick Fish Tacos by Sharon

Welcome back Sharon.....these quick tacos are not only super simple and fast to make but so delicious!


When I think of fast food, I no longer think of McDonalds. I now think of quick ways to put together dinners with items from my pantry or pre-made items from the grocery store.  This is one of those recipes that has become such a hit with my family and friends.  I've included a Mango Salsa recipe just in case you aren't able to find it at your local grocery store.

Ingredients:

1 piece of fried tilapia
1/2 bottle of horseraddish sauce
1 tub of mango salsa
Hard taco shells
Preparation:

Shred and mix the fish with the horseraddish sauce.  Heat in the micromave for a minute.  Stuff tacos.  Top with mango salsa.  You can serve these warm or at room temperature. 

Mango Salsa
1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup)
1/2 medium red onion, finely chopped·        
1 Jalapeño chile, minced (include ribs and seeds for a hotter taste if desired)·        
1 small cucumber, peeled and diced (about 1 cup)·        
3 Tbsp fresh cilantro leaves, chopped·        
3 Tbsp fresh lime juice·        
Salt and pepper to taste
Also good with diced red bell pepper and jicama.

Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.

Guest Blogger Mondays.....Today all the way from Abu Dhabi.....Egg and Cheese Manakish (Breakfast Pizza) by Michelle

GUEST BLOGGER of the Week

Michele

About Michele: Hi, I'm Michele. I am the lucky mom of a sweet five year old daughter and wife of a wonderfully talented man whose occupation allows us to travel to some amazing places and live abroad.  After a year of living and traveling in Asia we now call Abu Dhabi, UAE, home. You know the city from Sex And The City 2.

The Middle East was never high up on my bucket list places I wanted to live but over this past year I have truly and surprisingly come to love living in this country. The region is full of culture, ancient history and a regional blend of delicious food. I think I am a little biased about the food since the local dishes are similar to Mediterranean cuisine- it is the comfort food of my childhood. 

I grew up in a Greek family with a father who was passionate about food; cooking, eating, exploring cultural cuisine. He always told me if you want to understand the people from around the world start by eating their food.  I find it ironic that I have unintentionally followed in his footsteps.

One of my favorite dishes from this region is za'atar.  Za'atar often refers to any dish that consists of flatbread, like pita, and a mix of herbs like oregano, basil, thyme and savory. Za'atar also refers to just the dried mix of herbs, spices and seeds. The word is used interchangeably which can be really confusing. Za'atars, are common in Greek, Israeli, Turkish and Arabic cuisine.

The local "za'atar" restaurants serve these bread dishes rolled up like a wrap with meat and salad or flat, cut into slices like pizza. When it is served flat it is called manakish or manoosheh. Loosely translated it’s "arabic pizza". Regardless of presentation, the main ingredient is always za'atar, and usually a lot of it!

The  Za'atar recipe I like to make at home is Egg and Cheese Manakish.  It is eaten for breakfast or as a snack  or mezze.  My daughter loves the idea of eating pizza for breakfast so it is always a big hit.  It is super fast an easy. I hope you and your family will enjoy it.

 Egg and Cheese Manakish / Breakast Pizza

Ingredients:

1 large pita or Middle Eastern flatbread
2 eggs
1 Cup of shredded cheese  (An Arabic cheese called haloumi is commonly used but I use mozzarella)
2 teaspoons za'atar - A mix of dried oregano, basil, thyme, savory.  I use a premix like McCormicks "Italian Pinch". I usually skip the seeds.  It is really up to you.
Add salt and pepper to taste 

Optional variations : like traditional pizza you can add all sorts of toppings such as onions, olives, tomatoes, and cooked turkey bacon. They can be added to the egg mixture before baking or added cold after cooking.

Preparation:

Preheat the oven to 350 F. In a small bowl, beat the eggs as if you were making scrambled eggs. Add your za'atar, salt and pepper to taste. Once the eggs are mixed add the cheese and blend until it is well coated with the egg mixture.  On a baking or pizza tray, place your bread smoother side down. Pour the egg mixture directly onto the bread. Using a basting brush or fork spread evenly so that the egg does not puddle in any one area.  Bake for 3-4 minutes at 350 degrees F then finish under the broiler until the top bubbles.
Slice like a pizza pie.

Guest Blogger Mondays.....Chicken Piccata by Leslie

GUEST BLOGGER of the Week

Leslie

About Leslie:  I'm a wife of 5 years and a SAHM of two young children.  I never really get to eat a full meal throughout the day so dinner is always a big deal!  I try and always have a protein, starch and vegetable at dinner time and I have just recently found a new found love for cooking, especially with new recipes...that is why I love Everyday Sisters so much!

 Chicken Piccata

 The dish I am sharing with you today was passed down from my sister shortly after I was married.  It's a favorite in my household and I hope you enjoy it as much as my family does.

Ingredients:

1lb.  Chicken Breasts
1 cup flour
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. paprika
1/2 - 1 cup olive oil
1/4 cup marsala wine
1/4 cup lemon juice
1 tsp. chopped parsley
1 lemon (optional)

Preparation:

Trim off fat and cut chicken breasts in half so they are no more than 1/2 inch thick. In a plastic bag (or bowl) mix flour, salt, pepper and paprika (I like to add more paprika and less salt).  Place two chicken slices in the bag and coat with flour.  Repeat until all the chicken has been coated.  Heat olive oil in large skillet on medium heat.  Brown chicken for two to three minutes on each side.  They will brown quickly.  Remove from pan and set aside on plate. Wipe skillet clean.  Add marsala wine and lemon juice to pan on medium heat.  When liquid thickens, add back the chicken.  Cut lemon into slices and lay on top of chicken.  Sprinkle with parsley.  Serve immediately and Enjoy!  I paired this dish with steamed broccoli and rice but anything will really compliment it.  .

Guest Blogger Mondays....Homemade Horseradish by Marni

GUEST BLOGGER of the week 

Marni

About Marni: I am married and a stay at home mom.  My daughter Grace is 8 yrs old.  I love to cook and entertain.  I am also an avid scrapbooker.  I have friends over to scrapbook all the time and always make my own appetizers and snacks for my guests.  I love to try new recipes and get new ideas for holiday cooking. 

Homemade Horseradish

I was just married and hosting my first Passover Sedar.  I wanted to make my grandparents proud.  So what was a good little Jewish girl to do?  So, I decided to make homemade horseradish.  Oye!  What was I thinking?! Well, I have to say it went over very well, and I think I made them proud!  :).  Now I am happy to say I have started a new tradition and I am really looking forward to passing it down to my Gracie girl!

Good luck and Happy Passover!

I make enough for the year.  It goes  well in bbq sauce and when making your own shrimp cocktail sauce too. :)

PS If you have a sinus problem well, you will be cleared for that day!  :)

Advisory:  When making, be near a open window! 

Ingredients:

2 cups peeled and cubed Fresh horseradish root
1 1/2 cups of white vinegar
2 tablespoons of sugar
dash of salt
dash of white pepper

Preparation:
Put cubed horseradish chunks in the food processor (shredding disc) and shred.
Then after shredded, use the steel blade and pulse until you get the consistency you like.
Remove the horseradish into a bowl then add vinegar and S/P.  Jar and refrigerate.

Guest Blogger Mondays.....Pork Chops in a Sweet Chili and Onion Sauce by Sharon

GUEST BLOGGER of the week

Sharon

About Sharon: When I was a child and long before the Food Network, I would watch public TV channels trying to mimicJacques Pepin or Julia Childs meals. My passion for food developed because I am very sensitive toprocessed foods. I'm currently not working so I spend lots of time cooking and testing recipes for my husband, Brian, and three kids.

Pork Chops in a Sweet Chili and Onion Sauce

This is a Rachel Ray recipe that I love.  I usually make it with pork chops but the sauce works well with chicken too! 

Ingredients:

4 - 1 1/2 inch thick boneless center cut pork chops
1 large red or white onion, finely sliced
1 heaping tablespoon chili powder
1/2 tablespoon of ground cumin
2 garlic cloves, chopped
2 tablespoons brown sugar
2 cups of chicken stock or broth
2 tablespoons of butter

Preparation:

Preheat oven to 375 degrees

Preheat a large skillet over medium -high heat with EVOO. Season the pork chops with salt and pepper.  Place pork chops in the skillet and sear for about 2 minutes on each side to caramelize.  Transfer chops to a rimmed cookie sheet and place in the oven to finish off, 7 or 8 minutes, until the meat is firm to the touch but not tough.  Remove from the oven and let the chops rest, covered with a piece of foil, for a few minutes. 

While chops bake, return the skillet to the heat and add more EVOO, onions, chili powder, cumin,  garlic, brown sugar, salt and pepper (to taste).  Cook the mixture, stirring frequently, for 2 to 3 minutes.  Add the chicken stock and simmer until reduced by half.  Once reduced , turn off the heat and whisk in the cold butter.   Transfer chops back into sauce and serve immediately. 

Guest Blogger Mondays....Vegan Recipes by Lisa Dawn

GUEST BLOGGER of the Week

 Lisa Dawn
check out Lisa's Project. Vegan

About Lisa Dawn:  I am a vegan mom and wife and I love to cook. I became vegan over four years ago for several reasons - the health and welfare of the animals, myself, and that of the world. My husband has been vegan since he was a teenager and together we are raising our son vegan. It is a challenge to do so in this world but it makes it that much more fun to be creative and to cook delicious meals that people really enjoy. Everyone who joins us for a meal leaves fully satisfied and with a handful of recipes!

Vegan Stuffed Shells

My cashew ricotta cheese is outstanding and I use it in a lot of dishes. But nothing beats stuffed shells! You can vary the filling (e.g., you can use butternut squash or just plain cashew ricotta). My family loves it! It is not as hard as you think to make this and it is very satisfying!

Ingredients:

Cashew Ricotta
1 lb cashews (soaked overnight)
water
salt
nutmeg
fresh lemon juice

Stuffed Shells
1 box shells (to make it gluten free, use rice pasta shells)
1 small bag frozen spinach
garlic powder
1 jar of tomato sauce (or make your own)


Preparation:

Cashew Ricotta
Soak cashews overnight. In the morning, drain them and then place 1 cup at a time into the in the food processor. Process the nuts until fine and then add 3/4 cup of water, a pinch of salt, a pinch of nutmeg, and a dash of lemon juice. Process and then place in strainer (with very small mesh) over a bowl to drain excess water. Repeat until you finish all of the cashews. Let this strain for a few hours. The top might get slightly hard but don't worry, just mix it back in. When it seems like all the excess water has drained out, place in a container and use it when ready.

Stuffed Shells
Preheat oven to 350. Boil up shells according to package directions. Use lots of salt in the water to season the pasta. While they are boiling, place frozen spinach in small pot with a little water and set on a high flame to defrost quickly or do this ahead of time. Either way, make sure you drain all of the water out. Mix the spinach with the cashew ricotta. Add some garlic powder and mix. Taste it and decide if you want any more seasoning, e.g., salt and pepper.

Coat the bottom of a baking dish with tomato sauce. When the shells are done, carefully strain them. Assemble your shells by stuffing them with the mixture and placing them into the baking dish. Pour tomato sauce in between and around the shells. Place in the oven for 15 to 20 minutes so they are thoroughly heated through.

(Winter Pasta)

Roasted Butternut Squash and Spinach

over Quinoa Spaghetti

Technically, it is already spring but today was coooold! So tonight I made my Winter Pasta one more time. If you can find a good butternut squash, make it this week!

Ingredients:

1 medium butternut squash, peeled and diced
olive oil
s and p
3 small shallots
walnuts
white wine
earth balance
fresh spinach
quinoa spaghetti

Preparation:

Preheat oven to 450. Peel and dice up a butternut squash. Drizzle with olive oil, s and p, toss it around and coat the squash evenly. Place on a cookie sheet and roast for about 20 to 25 minutes until you see it browning. Check on it at the 15 minute are toss it around a little.

Chop up the walnuts and put them on another baking sheet and roast them for about 10 minutes or so (you can do this toward the end of the time the squash is in the oven.)

Slice up the shallots and put in a sauce pan (with sides) and cover with white wine. Let it come to a boil and simmer it until it reduces a little but still have liquid. Put in a chunk of earth balance and let it melt in. Then add the spinach and let it cook down.

In the meantime, boil up the pasta. When it is all ready, toss the pasta into the sauce and top with butternut squash and walnuts.

Guest Blogger Mondays....Shrimp Scampi Florentine by Debby

GUEST BLOGGER of the Week

 DEBBY

Thanks to Debby for offering to be our very first guest blogger. We are excited to have have her add to our blog of delicious family recipes.

About Debby: I am a working mother of 2. I love to cook and try to cook quick, easy meals when possible, but good meals. I love pasta dishes and chicken dishes...I want to learn more seafood/fish recipes. Love to BBQ in the summer.

Shrimp Scampi Florentine

Ingredients:

1/3 cup butter **
1/3 cup olive oil **
2 tablespoons prepared basil pesto (such as Classico ™)
3 cloves garlic, minced
2 large plum tomatoes, seeded and diced
1/4 teaspoon red pepper flakes, or to taste
black pepper to taste
1 pound large shrimp, peeled and deveined
2 cups fresh spinach, rinsed and stemmed
1 lb pasta -- penne, ziti or rigatoni

** You can opt to make this healthier by substituting some butter or oil with chicken stock and/or White Wine

Preparation:

Boil water for pasta. While boiling, prepare other ingredients. Combine the butter and the olive oil in a large skillet over medium heat. Stir in pesto, garlic, and tomatoes, and simmer until the tomatoes start to soften, about 2 minutes. Season with red pepper flakes and black pepper to taste. Stir the shrimp into the sauce, and cook just until they turn pink, 3 to 5 minutes. Add the spinach, and stir until wilted, about 1 minute. When pasta is done cooking, drain, set aside. Stir in pasta to shrimp/spinach mixture, let sit for 1-2 minutes so pasta can soak up sauce and warm up.

Serve immediately