BAJA FISH TACOS

Grilled instead of deep-fried with Cabbage/Cilantro Slaw and Chipotle Tartar Sauce.

Grilled Fish

1 tablespoon ancho chile powder
2 teaspoons dries oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 - 1/2 pounds boned, skinned Pacific cod
1 tablespoon olive oil
12 to 14 tortillas, warmed on grill

Heat grill to high (450 to 550).  Combine seaonings in a small bowl.  Set fish o a rimmed baking sheet.  Rub all over with oil, then sprinkle with seasonings.  Oil cooking grate, using tongs and a wad of oiled paper towels.

Grill fish, covered, turning once, until just cooked through, 4 to 6 minutes total.  Break fish into large chunks.  Fill tortillas with slaw and fish.  Serve with tartar sauce.

Cabbage and Cilantro Slaw

3 tablespoons lime juice
2 tablespoons vegetable oil
1/4 teaspoon red chile flakes
1/2 teaspoon salt
1 bag (10 oz.) shredded cabbage slaw
1/3 cup chopped fresh cilantro

Put lime juice, vetetable oil, chile flakes and salt in a large bowl.  Just before serving, toss with cabbage and cilantro.

Chipotle Tartar Sauce

2 tablespoons canned chipotle chiles, seeded, deveined and rinsed.
8 ounces (1cup) plain low-fat Greek yogurt
1/4 cup sweet pickle relish
1/4 cup chopped red onion

Puree all ingredients in a blender.  Chill until ready to use.

MEDITERRANEAN ASPARAGUS FRITTATA

1 pound Fresh asparagus, trimmed
Cooking spray
1 tablespoon olive oil
1 cup sliced mushrooms
1/2 cup diced red pepper
1/2 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 cup shredded fresh basil leaves
7 eggs, beaten
1/2 cup cold water
3/4 cup shredded Parmesan cheese, divided

Preheat oven to 400 F

Cut asparagus tips; microwave on high for 1 minute, Set aside.  Cut remaining stalks into 1-inch pieces.

Coat a large ovenproof saute pan with cooking spray.  Add olive oil to the pan and heat over medium heat. Add asparagus stalks, mushrooms and bell pepper; cook for 2 to 3 minutes, or until asparagus is crisp tender.  Sprinkle with salt, red pepper flakes and basil.

Blend eggs and water; pour into pan.  Sprinkle with 1/2 Parmesan.  Arrange asparagus tips over the eggs, then sprinkle with remaining Parmesan.

Cook over heat for 8 to 10 minutes, or until almost cooked through.  Place in the oven for 5 to 10 minutes, or until puffed and golden.

Makes 6 servings


Foodie Friday at Designs by Gollum

PEANUT BUTTER-CHOCOLATE CHIP-OATMEAL COOKIES

1 cup butter, at room temperature

1 cup sugar

1 cup brown sugar, firmly packed

3/4 cup creamy peanut butter

2 eggs

1 teaspoon vanilla

2 cups all-purpose flour

1/4 cup unsweetened cocoa powder

2 teaspoons baking powder

1/2 teaspoon salt

2 cups chocolate chips

1 - 1/2 cups quick-cooking rolled oats

1 cup unsalted roasted peanuts, chopped

In a bowl, with an electric mixer on medium speed, beat butter, sugar, brown sugar and peanut butter until well blended. Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed.

In another bowl, mix flour, cocoa powder, baking powder and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips, oats and peanuts.

Drop dough in rounded 2 tablespoon portions, 3 inches apart, onto buttered or cooking parchment-lined baking sheet. With a lightly floured fork, flatten slightly into 2 - 1/2 - inch rounds about 1/2 inch thick.

Bake in a 350 F oven until cookies are golden and tops fell set when lightly pressed, 12 to 14 minutes (they will feel underdone but firm up as they cool).

Let stand 5 minutes on sheets, then, with a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to rack to cool completely.

MAKES: about 30 cookies

NOTES: The best accompaniment to these indulgent cookies is a cold glass of milk.

READY, SET ENTERTAIN!!! with FOUR GREAT!!! APPETIZERS

HERBED GOAT CHEESE LOG

1 tablespoon fresh chives, minced

1 tablespoon cilantro, minced

1 tablespoon fresh basil leaves, minced

5 - 1/2 to 6 ounces of goat cheese, rolled into a log.

2 tablespoons extra - virgin olive oil

On a 12 - by - 15 - inch piece of plastic sprinkle herb mixture.

Roll goat cheese in herb mixture to coat evenly.

Set on a small serving dish and drizzle with extra - virgin olive oil

Serve with toasted baguette slices

SPICY SESAME-NUT MIX

1 egg white

2 tablespoons honey

1 tablespoon sesame seeds

4 teaspoons dried rubbed saga

3/4 teaspoons cinnamon

1/4 teaspoon cayenne

1/2 teaspoon salt

1 - 3/4 cups each of salt peanuts and pecan halves

1 cup pine nuts

In a medium bowl, whisk egg white until frothy; whisk in honey, sesame seeds, dried rubbed sage, cinnamon, cayenne and salt.

Add salted peanuts, pecan halves and pine nuts; stir.

Divide the mixture between 2 large parchment-lined or nonstick baking sheet and spread evenly.

Bake at 300 F, stirring often, until nuts are golden and fragrant, 20 to 25 minutes.

Remove from oven leave on baking sheets to cool, turn often to prevent sticking as it cools.

MAKES: 6 cups

AVOCADO_LIME DIP with VEGGIE STICKS

1 avocado, peeled and pitted

1/2 cup plain nonfat yogurt

2 tablespoons fresh lime juice

1 tablespoon fresh mint leaves; loosely packed

1 garlic clove; peeled

1/2 teaspoon salt

1/2 lb. green beans; trimmed and cook until tender to the bite

1/2 lb. jicama; cut into 1/2 - inch thick sticks

In a blender or food processor, combine avocado, yogurt, lime juice, fresh mint leaves, garlic and salt; whirl until smooth.

Serve dip with green beans and jicama

MAKES: 1 cup

GARLICKY WHTE BEAN DIP

2 garlic cloves; peeled and finely chopped

2 cans white beans; drained and rinsed

1/4 cup extra-virgin olive oil

1/2 teaspoon fresh lemon zest; finely shredded

1 tablespoon fresh lemon juice

1 tablespoon fresh oregano leaves; very finely chopped

salt and black black pepper to taste

In a food processor, whirl garlic, white beans, extra-virgin olive oil, lemon zest and lemon juice. Whirl until smooth.

Transfer dip to small bowl. Stir in fresh oregano leaves, then season to taste with salt and balck pepper.

Serve with assorted fresh vegetables or pita bread.

MAKES: 2 - 1/4 cups

LEMON-PECAN COOKIES

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

1/4 teaspoon salt

1/2 cup butter, softened

1/4 cup vegetable or butter flavored shortening

1 cup sugar

1 egg

2 tablespoons honey

1 teaspoon grated lemon peel

1/2 teaspoon lemon extract

1 cup pecans, toasted and finely chopped (see notes)

Preheat oven to 375 F. Lightly grease baking sheet.

In a small bowl, stir together flour, baking soda, cream of tartar and salt.

In a medium bowl, beat together butter, shortening and sugar until fluffy. Add egg, honey, lemon peel and lemon extract. Beat until smooth. Add flour mixture, stir until a soft dough forms. Stir in toasted pecans.

Drop dough by measuring tablespoons 2 inches apart on prepared baking sheet.

Bake 7 to 8 minutes or until a light golden color (do not overbake). Cool cookies on the baking sheet on a wire rack 2 minutes before transferring to wire racks to cool.

Makes about 3 dozen cookies.

NOTES:

Because nuts are rich in oil, toasting brings out the flavor and aroma. Toast them in a 350 F. oven in a single layer in a shallow pan 5 to 10 minutes, stirring at least once. Smelling the aroma of toasting nuts is a signal that they are ready to use. Once at this stage, they will scorch easily.

Toasting pecans extends the flavor of the pecans and makes it seem like there is more than a cupful in the recipe.

You can also add 1/2 cup of mini white chocolate chip to this recipe.

" SALSA VERDE PORK "

3 - 1/2 pounds bone-in pork shoulder (aka pork butt )

1 bottle (15 0z.) salsa verde

1 medium onion, finely chopped

3 cups chicken broth

1 teaspoon dried oregano

1/2 teaspoon cumin seeds

1/2 teaspoon coriander seeds

1/2 cup chopped fresh cilantro

salt

Trim excess pork fat. Put trimmed pork in a slower cooker ( 5 to 6 quarts ) and turn heat to high. In a pan, bring salsa, onions, broth, oregano, cumin and coriander to a boil. Pour over pork, cover and cook until meat is very tender when pieced and registers at least 165 on a meat thermometer; at least 7 or up to 9 hours.

Remove pork from slow cooker to allow to cool.

Meanwhile, pour juices to a pan. Skim and discard fat. Boil juices, stirring until reduces to

2 - 3/4 cups , 8 to 10 minutes.

With 2 forks, tear meat into large shreds. Add to pan and stir in salt to season and cilantro leaves.

Serve with tortillas, more salsa, sour cream and shredded cheese.

Makes 6 servings.

" SOUR CREAM PEAR PIE "

• 1 - 9 inch unbaked pie pastry
• 4 cups sliced peeled pears
• 1 teaspoon lemon juice
• 1/3 cup sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 1 cup (8 ounces) sour cream
• 1/2 teaspoon vanilla extract
• 
  
• TOPPING:
• 1/2 cup all-purpose flour
• 1/3 cup butter, melted
• 1/3 cup brown sugar
• 
  
• In a large bowl, toss pears and lemon juice, add sugar and flour combine until blended.
• In a small bowl combine sour cream and vanilla extract, add to pear mixture, mix until blended. Pour into prepared pie shell.
• In a small bowl, mix topping ingredients until crumby. Sprinkle over pears. Bake at 400 F for 10 minutes. Reduce heat to 350 F. bake 45 minutes more or until the pears are tender.
• YIELDS: 6 to 8 serving