The plastic baskets are great. It keeps things where they belong, and when you need peas.. or something else.. you take out the veggie basket, close the freezer door and search for the peas. You save energy, and don't get frostbite looking for peas.
This is for Bonnie.
1 cup semi-sweet or milk chocolate morsels
3 T butter
1 T oil
¼ cup smooth peanut butter
1 T powdered sugar
If you have those cool Teflon muffin cups, spray with a little non-stick spray. Otherwise, line a muffin pan with cupcake papers.
Melt chocolate, butter and oil. Melt peanut butter and sugar together.
Using a spoon or a pastry bag (I used a spoon but I imagine bags would be MUCH easier), divide half the chocolate mixture between the muffin cups (how many depends on how thick you want your finished candy. I used 6 and they were a little too hefty).
Next, divide the peanut butter evenly among the cups, making at least a half-hearted attempt to keep the peanut butter in the middle.
Cover each cup with the remaining chocolate mixture.
Put muffin pan in freezer for 30 minutes, or until it sets up.
Snarf.
Our niece, Pam, and her friend, Becky, recently went on vacation in Hawaii. Knowing how I love Japanese, they sent me this picture of a Subway menu in Japanese. Becky pointed out that BLT is in English. What is fascinating is that about 80% of this menu is in English adapted into the Japanese language phonetically. It's something we might call Nihonglish (Nihongo is Japanese for the Japanese language). By learning a 46-character syllabary called Katakana, you could read 80% or more of this menu.
It's only fair to warn you that this is an original recipe and all the amounts are my best guesstimate. I hardly ever measure anything unless I'm baking. But I trust that everyone reading this recipe is already a competent cook and will forgive me!
Although the idea of fish in a taco is weird, stay with me, these are amazing blow-your-hair-back yummy!
Ingredients:
Fish – I used Dover Sole, but any mild flaky white fish will work
Corn Tortillas
¼ cup flour
½ tsp baking powder
Pinch salt
½ tsp chili powder
Water
Flour for dredging
Oil for frying
Marinade:
¼ cup lime juice
1 T water
Pinch salt
1 tsp sugar
1 tsp chili powder
For the sauce:
½ cup mayonnaise (real mayo, no miracle whip of nastiness)
¼ cup half and half or cream
1 clove garlic*
1-2 Serrano chilies, seeded
Salt and pepper to taste
Cilantro Lime Rice:
1 cup short grain rice
1½ cups water
1-2 T fresh cilantro, chopped fine
2-3 T Lime juice
Salt
Step 1:
Cook rice and water on high until it begins to boil, then turn it down to low heat and cook for 20 minutes or until water is absorbed and rice is tender. Add cilantro, lime juice, and salt.
Step 2:
Cut fish into taco-sized pieces, about 1 ½” x 2 ½” (thin pieces work best). Mix marinade ingredients and add the fish pieces. Let stand.
Step 3:
Put all the sauce ingredients into a blender and blend until smooth. If desired, you can add some parsley or cilantro to the sauce. Put in fridge.
Step 4:
In shallow bowl, mix flour, baking powder, salt, and chili powder. Add water until a thick batter forms.
If you have a deep fryer, skip to step 6.
Step 5:
Heat about 2” of oil in a skillet. Put on a jacket.
Step 6:
Dredge the fish pieces in flour, coat liberally with batter and deep fry until golden. (It is okay if your fish does not get completely opaque, if your pieces are thin enough, the lime juice will have already cooked them) Drain on a paper towel.
Step 7:
In a dry skillet or griddle, heat tortillas for about 30 each side. The tortillas MUST be heated or they will crumble in a most untoward fashion.
Step 8:
Lay fish on a bed of the rice on a tortilla, top with sauce. Try not to gobble.
* usually when recipes say 1 clove garlic I put in 3-7, but in this case, I really really mean ONE clove.
Menu Plan Monday is hosted by Laura at I'm an Organizing Junkie.
