"ISLAND STYLE" FISH TACOS...YUMMM...

1 lb Fresh Fish (Ahi, Ono or Mahimahi) in 2 oz strips

Olive Oil
Fresh herbs, garlic, salt & pepper (marinate fish in this for 1 hour before grilling)
Flour (or Corn...we like corn) tortillas (fajita size)

Salsa Fresca:
Combine or blend the following 1 hour before serving:
1 Large Ripe Tomato, Finely Diced
¼ Round Onion, Diced
1 T Cilantro, Minced
1 Large Clove Of Garlic, Crushed
½ Green Bell Pepper, Minced
Chili Flakes, Pinch
Lemon Juice
Salt & Pepper

Creamy Garlic Dressing:
Combine in blender until creamy:
1 Pt Buttermilk
1 Pt Mayonnaise
10 Cloves Peeled Garlic
¼ C Parsely (Italian), Minced
1 Medium Round Onion, Diced
1 T Mustard
Salt & Pepper

To assemble:
Grill strips of fresh marinated fish until medium done, reserve.
Warm tortillas by grilling or steaming. Place a bed of lettuce or your favorite greens (cabbage) on tortilla. Top with grilled fish, creamy garlic dressing and salsa fresca. 
Garnish with cilantro and a lime wedge.
Serve immediately. Enjoy!

by: kayla

Food

Hey me familia, good idea on the blog but I think that we should make a rule so this blog acctually gets used. Everyone should try to post something that they have tried or made so that everyone can enjoy. love ya'll

Megs

Triple Chocolate Heath Cookies

1 c (2 sticks) butter
½ c vegetable shortening
¾ c sugar
1 ¾ c brown sugar
3 large eggs
1 t vanilla
1 t salt
1 ½ t baking soda
3 ½ c all-purpose flour
2 c semisweet chocolate Chips
1 c milk chocolate Chips
3 1-ounce squares bittersweet chocolate, finely chopped
5 1.4-ounce heath bars smashed with a rolling pin

Preheat oven to 375 degrees. Line cookie sheets with tin foil.

In your mixer cream together butter and shortening. Add sugars and beat until fluffy. Add eggs and vanilla, beating well. Add salt and soda and mix well. Add flour and mix until incorporated. Stir in chocolate and heath bars.

Drop by ¼ cupfuls, 6 per cookie sheet. Bake for 11-12min. or until very lightly browned. Cool on wire racks.

Chicken Cheese Rolls

So this is one of our all time favorite recipes. Even though it says chicken it also works great after Thanksgiving with turkey.

This is for one 13x9 pan - but it is easily adjusted to different sizes and numbers.

-2 Cans of Crescent Rolls- Pillsbury are my favorite. You can get the big, buttery, flaky kind, but they take longer to cook.

-Chicken - completely cooked and shredded or in small pieces

-Cream of Mushroom Soup, Family Size

-Shredded Cheese - I use cheddar, but it is a matter of preference

-Milk


1. Preheat oven to 350.

2. Whisk one can of soup with half a can of milk

3. Spread thin layer of soup in 9x13 pan - just enough to cover the bottom. Set the rest of the soup aside.

4. Unroll the crescent rolls. Spread each roll out, put small pile of chicken and shredded cheese. Fold the corners over to keep everything inside and then roll up like a normal crescent roll.

5. Repeat until you have filled all the rolls.

6. Line them up in the pan so they fit best and then poor the remaining soup over the top making sure that everything gets covered.

7. Place in oven for approximately 45 minutes. Time will vary based on oven and type of crescent rolls used. If they start looking mostly brown but you still have doughy spots just cover with foil and continue cooking.


That's it. Super easy and yummy. They are also really good reheated. If you don't like mushrooms you can use Cream of Chicken.