No1here's newest creation...

My husband is the KING of throwing things together and making a wonderful meal. I didn't feel like cooking the other night, so he goes into the pantry and the fridge and says "I have it!" I wish I had that gift!!! Here's what he came up with...

Poor Man's Ceviche

2 Tilapia fillets
1 can black beans, drained
2/3 cup frozen corn
chopped tomato
juice of 2-3 limes
1/2 tsp cumin
1/2 tsp chili powder
chopped cilantro
salt & pepper

Cook the fish the same way as in the fish taco recipe. In the meantime, mix the rest of the ingredients together in a bowl. Add your cooked fish, and give another stir. We ate this with Tostito Scoops.

As requested...

Sorry it took me so long to post this recipe!!! May is really crazy here at our house with all the year-end school events!! Hopefully June will be better. Of course we're leaving tomorrow for vacation! I'm sure I'll be back to posting in about a week. Until then here's that recipe I promised you, Kim!!!

No1here's Borracho Beans

In 1-2 Tbsp of oil sautee 1/2 jalapeno, seeded and minced, and 1/2 medium onion, chopped, until translucent.
Add 2 minced cloves garlic and satuee for another minute.
Add 3/4 can beer and boil for about 5-10 minutes (reduce/evaporate alcohol).
Add big can of pinto beans and half a can of water. Return to boil for 5-10 minutes.
Add chopped tomatoes and cilantro. Salt & pepper to taste. Simmer until ready to eat.

Good Eats for Summertime!!!

We first found this on MyRecipes, but of course my hubby had to change it up! This was WONDERFUL!!! Here's his version........

No1Here's Fish Tacos

Sauce:
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
3 Tbs. mayo
4 Tbs. sour cream
1 tsp. grated lime rind
1 Tbs. fresh lime juice
1/4 tsp. salt
1-2 garlic cloves, minced
1/2 of a jalapeno, seeded and minced


Tacos:
1 tsp. ground cumin
1 tsp. ground coriander
1/2 tsp. paprika
1/8 tsp. cayenne pepper
1/4 tsp. salt
1/4 tsp. garlic powder
1 1/2 lbs. Tilapia fillets
Cooking spray
8 (6-inch) corn tortillas
2 cups shredded cabbage

Preheat oven to 425°. To prepare sauce, combine all ingredients in a small bowl; put in fridge to meld flavors. To prepare tacos, combine dry seasonings in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425° for 9-12 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork. While fish is cooking, heat tortillas. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon sauce. Serves:4

His Most Requested Recipe....

Everyone who tastes this Hot Sauce always asks for the recipe!!! I thought y'all might want us to share with y'all too! :o)

No1here's Hot Sauce

28 oz. Canned Whole Tomatoes
1/2 Bunch Cilantro
2 tsp. Salt
1 tsp. Garlic powder
1/4 tsp. Onion powder
1 Serrano Pepper, boiled first (mild - double this for medium heat)
1/2 tsp. Black Pepper, optional

Mix all ingredients in a food processor. Best after chilled. Enjoy!


Oh, and by the way, Dar at Girlichef is having a fabulous cookbook giveaway! Hurry on over to find out the details! :0)

No1here's Hummus Recipe...

This is one of my and No1here's favorites!!! We've been eating this together for almost 17 years!!! It goes great with veggies, but we love to eat it with Pita Bread. Enjoy :o)

1 (16oz.) can Chick Peas or Garbanzo beans, drained
1/3 cup Tahini
1/4 cup lemon juice
1 teaspoon salt
2 cloves garlic, halved
1 tablespoon olive oil
1 pinch paprika
1 teaspoon minced fresh parsley
water or plain yogurt, for consistency

Place the chick peas, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. If it's too thick - add a little bit of water or yogurt to get your desired consistency. Transfer mixture to a serving bowl. Drizzle olive oil over the mixture. Sprinkle with paprika and parsley.

My New Foodie Friend...

over at Tried-and-True Cooking with Heidi is celebrating her 100th post with a Giveaway!!! How exciting!!! You'll have to go over and check it out! I love checking out her blog every day. We have so much in common - both from small towns, both stay-at-home moms, both have a love of cooking, and both try to be frugal with our spending at the grocery store!!!

Just yesterday we used a recipe that I found over on Heidi's blog. No1here was about to start making his yummy yeast roll recipe, but realized he was out of buttermilk. So, I pulled up her recipe that I had previously bookmarked. She actually got it from the Duggar Family's site. If it's a favorite of 20 people - it has to be good!!!

But if you know my husband - he never sticks to a recipe!!!! The recipe originally calls for 1/2 cup shortening. Instead, he used 1/4 cup shortening with 1/4 cup butter. I asked him for his reasoning... he says that shortening and butter give different textures to dough. Shortening for more flakiness and butter for a bit more denseness and more "melt in your mouth" flavor. If you'd rather try the original recipe, you can check it out here! No1here's version has that old-fashioned quality to it, that reminds me of the rolls I used to eat when I was little. yummm...

No1here's Old Fashioned Yeast Rolls

1/4 cup shortening
1/4 cup butter

1/2 cup sugar

1 tsp salt

2 pkg. yeast

5 cups flour, divided

2 eggs

Combine shortening, butter, sugar, salt, yeast and 2 cups flour in large bowl & cut with pastry cutter. In a 2 cup measuring cup beat 2 eggs and then fill cup to 2 cup mark with hot water. Pour over dry mixture. Slowly add: 3 c. flour. Cover. Let Rise 20 minutes in warm oven. Pour onto floured surface.Knead. Flatten with hands into large pizza shape. Cut with pizza cutter into16 slices. Roll up from wide end to point. Place in greased pans leaving space for rolls to double in size. (can shape like crescent or lay on side where swirl shows.) Cover. Let rise in warm oven at least 20 min. Remove from oven. Preheat oven. Preheat oven to 375. Bake 20-30 min. depending on how dark you prefer. Immediately brush with 1 stick (1/2 c.) melted butter. Makes: 16 Rolls in 2-9”x13” pans

Japanese Onion Soup

Both of my older boys have their birthdays fall during Spring Break each year. Well, one tradition that we have is we let the birthday child choose their favorite restaurant to eat at for supper that night. Well, my oldest always chooses a Japanese Hibachi grill where they cook in front of you. One of his favorite things to get there is their Onion soup. He loves it so much that only getting it once a year is not enough, so my husband decided to start making it at home. We had it for the first time this past weekend and it was awesome!!!! Here's the recipe he came up with...

No1here's Homemade Japanese Onion Soup

5 cups water
4 chicken bouillon cubes
salt and pepper, to taste
1/2 white onion, coarsely chopped
1 smashed clove of garlic
1/2 carrot, coarsely chopped
1/2 celery stalk, coarsely chopped

Thinly sliced mushrooms
Sliced green onions

One of the following options:

1/2 white onion that is thinly sliced, 1 cup veggie oil, milk, AP flour - dip your onions in the milk, then the flour, shake off and drop into the hot oil. Once golden brown, drain on a paper towel.

OR
French Fried Onions

OR
Tempura batter

You put the first set of ingredients in a pot & bring to a boil...then cover & simmer for a couple hours. Then you strain it, and then put in the mushrooms & green onions. Then you do the last step where you either put in the homemade fried onions, or store bought french fried onions, or drizzle tempura batter to make that bread-like consistency that is my favorite part!!! ;) Enjoy!

This serves about 6

No1here's Creamy Guacamole...

4 ripe avocados
1 Roma tomato, chopped
1/4 cup chopped red onion
1/4 cup chopped cilantro
1 clove minced garlic
1 minced jalapeno, seeded
3 Tbs. fresh lemon or lime juice
2 Tbs. Half and half
3/4 tsp. salt
black pepper, to taste

Mix all together and refrigerate! Leave 1-2 avocado seeds in the bowl to keep from browning. Also, it's better to chop up the avocados last, so it will keep from turning brown so quickly!

We love this recipe that No1here came up with so much our "guac" search finally ended!!! Nothing else compares, in my book!

Cream of chicken & rice soup

Kathy insisted I actually post something... so here's what I cooked last night. I drive Kathy crazy because I rarely follow a recipe to the letter...to me a recipe is a suggested starting point! lol I've made this particular recipe many times, and I change it just about every time (generally to use what we have on hand). So here's how it happened last night:

2 boneless, skinless chicken breasts
1 cup chopped carrots (I pretty much dice mine)
1 cup chopped celery (diced, again for me)
1/2 cup leeks or onion (last night I used green onions, so we've used all three before)
3 cloves garlic, minced
1/2 tsp fresh thyme (I've used dried before, use what you have)
1/2 cup rice (we use Uncle Ben's converted rice, but wild rice would be good here)
32oz chicken stock
1 "tub" of mushrooms
1 Tbsp butter
1 Tbsp oilve oil
Salt & pepper to taste

2 Tbsp butter
3 Tbsp flour
1 to 1 1/2 cups half & half (I've used both cream & milk -- use what you have!)

First change last night was to pan fry the chicken (it is normally boiled). So, I took 1 Tbsp of butter and 1 Tbsp of olive oil and I pan fried the chicken. Reserve the chicken and throw in the carrots, celery, and onions/leeks. Cook for about 5 minutes, stirring occasionally. Add the garlic and cook another minute or two. Add the rice, and stir to coat the rice. Add the stock and bring to a boil. Reduce heat, cover, and simmer for about 45 minutes.

While it is simmering, cut the chicken into bite-size pieces. Add the chicken back to the pot at about the 30 minute mark, along with the mushrooms.

Near the 45 minute mark, in a saucepan melt the 2 Tbsp butter. Once it is popping hot, stir in the flour. Mix well, and then gradually add the half & half. You're making the cream part of the recipe, which will also act as a thickener.

Pour the cream mixture into the pot and stir to combine. Bring it back to a boil to thicken a bit, and that's it. Oh, don't forget the salt & pepper.