Super fast fish tacos

If you are looking for a really easy dinner, make fish tacos using frozen fish sticks! My husband and I loved these. There is a delicious sauce that you can adapt to suit your tastes. The version below is very mild but very flavorful. And, of course, you can use whatever toppings you have on hand. The fish sticks take about 20 minutes to bake, but other than that, there's very little time commitment. The sauce tastes better the longer it refrigerates, so make it first. Don't we all love achieving great results with very little effort?

THE RECIPE:

20 frozen fish sticks, baked according to package directions
10 6-inch tortillas (I used flour)

Optional toppings:

Corn
Chopped tomatoes
Shredded cheese
Lettuce, spinach or cabbage
Green onions
Cilantro

Sauce:

1/4 c. sour cream
1/4 c. mayonnaise
1/4 c. milk
1 tsp. lime juice
1/8 tsp. each chili powder, cumin, salt, onion powder, garlic powder and dried basil

Mix sauce ingredients and refrigerate for at least 30 minutes before using. Assemble tacos as desired, using two fish sticks per tortilla. Top with sauce.

Island cuisine

I am so excited about this Caribbean corn on the cob. It has great flavor and texture. I researched seasonings to come up with a blend that would give accurate Caribbean/Jamaican taste but without the traditional spiciness. It's a winner!

THE RECIPE:

6 corn cobs
1/2 c. mayonnaise
2 Tbsp. homemade Caribbean seasoning
Shredded sweetened coconut
Lime wedges (optional)

Mix mayo and seasoning, then refrigerate at least 30 minutes so flavors can blend. Cook corn however you like. I like to boil mine for a few minutes, then toss it on the grill just long enough to get a few scorch marks. Spread mayo mixture onto plate and generously roll corn cobs in it. Then roll in coconut. Serve with lime wedges, if desired.

Caribbean seasoning:

2 Tbsp. brown sugar
1 1/2 tsp. ground allspice
1 tsp. salt
1/4 tsp. black pepper
1/8 tsp. cinnamon
1/8 tsp. cloves
1/8 tsp. cumin
1/8 tsp. coriander
1/8 tsp. thyme or basil
1/8 tsp. onion powder
Shake of red pepper

Mix ingredients well. Store seasoning in a small airtight container.


*If you are going for gluten-free, be sure to check your mayonnaise. Some contains gluten, and some does not.

Simple, yet satisfying

This is just a simple, mild, kid-friendly recipe for white bean chili. It uses pantry ingredients, and it's meatless, because I like to try to reduce the amount of meat we eat every week. My entire family gobbled this right up. Add whatever toppings make you happy -- crushed tortilla chips, avocado chunks.....

THE RECIPE:

2 cans Great Northern beans, rinsed and drained
1 can corn, drained
1 4-ounce can chopped green chiles, NOT drained
1 medium onion, chopped
2 c. chicken broth
1/2 tsp. each salt, chili powder, garlic powder, oregano
1 1/2 tsp. cumin
1/4 c. cream
1 c. shredded cheese

In large pot, mix beans, corn, chiles, onion, broth and seasonings. Bring to boil, then cover, reduce heat and simmer 45 minutes so flavors can combine. Stir in cream and cheese. Serves 4.

Cornmeal has a new job

This creamy soup is called cornmeal chicken chowder with sweet potatoes. Cook's Country came up with a unique thickening agent -- cornmeal batter. Our family really loved the flavor it added. We also loved the sweet potatoes.

Cornmeal thickener:

1 1/2 c. milk
1/4 c. flour
3 1/2 Tbsp. cornmeal
1 1/2 Tbsp. sugar
1 tsp. baking powder
1/8 tsp. salt

Mix everything together in small bowl and set aside until ready for use in chowder. If you don't want to make your own thickener, you may use 1/2 cup of dry store-bought corn muffin mix (such as Jiffy) and combine it with the 1 1/2 cups milk.

Chowder:

1 Tbsp. butter
1/2 c. finely chopped onion
2 cloves garlic, minced
3/4 tsp. cumin
1/2 tsp. thyme or oregano
1/4 tsp. salt
4 c. chicken broth
2 chicken breast halves, cut into chunks*
1 large sweet potato, peeled and cut into small chunks
1 c. shredded cheese
1 1/2 c. frozen corn

Make cornmeal thickener and set aside. Heat butter in pot, then add onion. Saute for a couple of minutes before adding garlic and spices. Saute one minute more, then add broth, along with raw chicken and sweet potatoes. Bring to a boil, then cover, reduce heat and simmer about five minutes. Stir in cornmeal thickener, then bring to boil. Cover, reduce heat and simmer again -- this time about 10 minutes. Add cheese and corn and cook a couple of minutes more.

*In some recipes, I don't love the texture of boiled chicken. This was one of those. It was my only hang-up with the recipe. It didn't bother my husband. Even though it's convenient to just throw the chicken in, I might try cooking it first next time and stirring it in at the end. Or, it might be nice to use rotisserie chicken. I have made this recipe twice -- the first time with the boiled chicken and the second time without any chicken. You can do whatever suits your fancy.

Award winner

I won third place at our church's chili cook-off with this cilantro-lime chili. Person after person told me how much they loved it, which made me feel so good! I also love that it is a vegetarian dish, but no one notices. It tastes best after it has been refrigerated and then reheated. I used bell peppers and tomatoes from my garden, which you may not have, so feel free to tweak the recipe to your liking.

THE RECIPE:

Splash of olive oil
1 large bell pepper, cleaned out and chopped
5 c. chopped fresh tomato*
Salt and pepper to taste
1 can fat-free refried beans
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn, drained
2 packages taco seasoning
1 package dry Italian dressing
1 tsp. chili powder
1 Tbsp. vinegar
1 c. beef broth
1/4 c. packed brown sugar
1/4 c. lime juice
1/2 bunch cilantro (stems removed), finely chopped
Avocado, if desired
Chips, if desired

Over medium-high heat, cook peppers in olive oil for a couple of minutes. Add tomatoes, salt and pepper, beans, corn, seasonings, vinegar, broth and brown sugar. Mix well, then bring to a boil. Cover and reduce heat. Simmer for 30 to 45 minutes. Stir in lime juice and cilantro. Cook 10 minutes more. Cool and refrigerate for a few hours. Reheat and serve with sliced avocado and crushed tortilla chips.

*Note: I have made this twice. The first time, I added an 8-ounce can of tomato sauce. The second time I did not, because my tomatoes were very ripe and meaty and juicy. So, basically, do whatever you want.

Tangy tilapia

This recipe for tilapia with roasted corn came to me by way of my sister-in-law Jennifer, who I think found it online. We loved this recipe, and my favorite part was how extremely easy it was to put together. The lime juice really makes this dish.

THE RECIPE:

4-6 tilapia fillets, completely thawed
1/3 c. mayonnaise
1 1/2 tsp. chili powder
1/2 tsp. onion powder
1/4 tsp. salt
1 1/2 c. corn (frozen or canned)
Juice of one lime (about 3 Tbsp.)

Preheat broiler on high. Mix mayo, chili and onion powders, and salt. Spray pan or baking sheet with cooking spray. Place tilapia fillets in pan, then spread mayo mixture over all. Top with corn. (No need to thaw frozen corn. Drain canned corn.) Broil for 10 minutes on middle oven rack, or until fish flakes easily and corn is browned. Squeeze lime juice evenly over all.

Food in a flash

Tonight I needed a really fast, easy dinner. There were leftover mashed potatoes in the fridge, so I came up with a chili casserole that was actually really good. I would make this again. It's kind of a food storage meal, because it calls for canned ingredients. You could even use instant mashed potatoes. These kinds of recipes are great to have on hand when you're in a rush.

THE RECIPE:

1 15-ounce can chili with beans
1 15-ounce can corn, well-drained
2 c. mashed potatoes*
1 c. shredded cheese (I think)

Coat an 8x8 baking dish with cooking spray. Spread chili in dish, then top with corn. Spread on mashed potatoes. If your potatoes have been refrigerated, microwave them to make them more spreadable. Cover with cheese. Bake at 350 degrees for 20 to 30 minutes. Serves 4.

*My potatoes had been mixed with butter, sour cream and a little garlic powder. Also, I always leave the skins on for the nutrients.

The king of corn

I'll be darned if this isn't the best creamed corn ever. This is one of those dishes I look forward to around the holidays. My husband's aunt bestowed the recipe upon me after my husband talked it up for our first couple of years of marriage. He wasn't kidding. The whole family agreed Thanksgiving would have been ruined without it.

THE RECIPE:

20 oz. frozen corn (white, yellow or both)
9 oz. whipping cream, divided
1 tsp. salt
4 tsp. sugar
2 Tbsp. butter/spread
Pepper to taste OR a pinch of white cayenne
2 Tbsp. flour

Combine everything except flour and 2 oz. whipping cream in pot and bring to boil. Simmer 5 minutes. Blend flour with reserved cream and add to corn mixture to thicken. Serves 6.

*Note:  over the years, I have been using half milk, half cream with great results. We don't miss the extra calories.

Chow down on chowder

We've been making this chicken corn chowder for three years now, and it's always a hit. It works great by itself or in bread bowls. You can make your ingredients as chunky or bite-sized as you desire. It's a Crock-Pot meal, which makes it even more appealing to me.

THE RECIPE:

2 Tbsp. butter/margarine
1 1/2 lbs. chicken, cubed
1/2 c. chopped onion
2 stalks celery, chopped
1/2 lb. carrots, chopped
2 cans corn, drained
2 cans cream of potato soup
1 1/2 c. chicken broth
1 tsp. dill weed (this really adds to it)
1/2 c. half-and-half

Brown chicken in butter (it doesn't have to be cooked through), then transfer to Crock-Pot. Saute onions and celery briefly, then transfer to pot, along with carrots, corn, potato soup and broth. Add dill weed and cook for 5 to 6 hours on low. During last 10 minutes, stir in half-and-half. Serves 8.

Muy bien

This is a great take on taco salad. It uses Fritos, of course, as many great taco salads do. The new ingredient for us was Catalina dressing. It's like a Mexican hat dance in your mouth. And truly, you can't get much easier than this.

THE RECIPE:

1 lb. ground beef
1 can diced green chiles
1 medium onion, chopped
1 can corn, drained
1 can black beans, rinsed and drained
1 bag lettuce or 1 head lettuce, chopped
1 10-ounce bag regular Fritos
Chopped fresh tomato
Catalina dressing

Brown ground beef with chiles and onion. Toss together with remaining ingredients and top with dressing. Feel free to adjust ingredients to suit your family's taste buds. Serves 6.

*Note: If you anticipate having leftovers, you may consider letting individuals mix their own ingredients so you can store them separately afterward. The Fritos will become soggy in the fridge.

One-dish fiesta

Tamale pie casserole is a twist on the Mexican food we're used to making. It's tasty and easy to make.

THE RECIPE:

3/4 c. cornmeal
1 egg
1 1/2 c. milk
1 lb. ground beef
1 Tbsp. mild taco seasoning (more or less)
1/2 c. chopped onion (optional)
1 small can enchilada sauce
1 c. chunky mild salsa
2 Roma tomatoes, chopped
1 can corn, drained
1 can sliced olives, drained
1 1/2 c. grated cheese
Chopped green onions (optional)

Preheat oven to 350 degrees. Combine cornmeal, egg and milk, then set aside. Brown ground beef sprinkled with taco seasoning in large skillet, then drain fat. Add onion, enchilada sauce, salsa, tomatoes, corn and olives. Simmer over medium heat for five minutes. Pour into 9 x 13 pan, then mix in cornmeal batter. Bake about 50 minutes. Sprinkle with cheese and green onions, and bake until cheese is melted.