Frog Tales

1/4 cup reduced-fat sour cream 2 tablespoons chopped fresh cilantro 2 tablespoons fresh lime juice 1 jalapeño pepper, seeded and chopped 1 cup thinly sliced white onion 1 1/2 teaspoons paprika 1 1/2 teaspoons brown sugar 1 teaspoon dried oregano 3/4 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/4 teaspoon ground red pepper 4 (6-ounce) tilapia fillets 1 tablespoon canola oil 8 (6-inch) corn tortillas 1/2 ripe peeled avocado, thinly sliced shredded lettuce diced tomatoes salsa lime wedges Preparation 1. Combine first 4 ingredients in a food processor; process until smooth. Combine jalapeño sauce and onion in a small bowl. 2. Combine paprika and next 6 ingredients (through ground red pepper); sprinkle evenly over fish. Heat oil in a large cast-iron skillet over medium-high heat. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness. 3. Warm tortillas according to package directions. Top tacos with fish and ja

This was a fantastic recipe.  It's a knockoff of a Chili's recipe and the bacon addition was just to elevate the recipe to the next level.  Everyone loved it and the lads proclaimed “This needs to be on the menu more often!”.  I have put the quantities for 4 servings and 8 servings (if you cook for a small army like I do). Ingredients 2 (or 4) chicken breasts, boneless skinless, diced 4 (6) teaspoons cajun seasoning 1/4 (1/2) lb bacon, sliced 2 tablespoons butter 1 (2) jars red pepper Alfredo sauce 1/4 (1/2) teaspoon salt 1 (2) teaspoon black pepper 8 (16) oz of fettucini pasta, cooked and drained 2 (3) roma tomatoes, diced 1/2 cup parmesan cheese, fresh shredded, to taste Directions In a large resealable plastic bag, shake chicken and cajun seasoning until chicken is thoroughly coated. In large dutch oven, saute bacon and chicken in 2 tablespoons butter, over medium heat, turning whenever necessary. When chicken is done, add Alfredo sauce and remainde

Ingredients: Cake: 3 cups flour ¼ teaspoon salt 1 cup sugar 4 teaspoons baking powder 1 ½ cups milk 2 eggs 2 teaspoons spiced rum 1/2 cup (1 stick) real butter, melted Topping: 1 cup (2 sticks) real butter, softened 1 cup brown sugar 2 tablespoons flour 1 tablespoon cinnamon Glaze: 2 cups powdered sugar 4 tablespoons milk 2 teaspoons spiced rum Instructions: Preheat oven to 350 degrees. 1. In an electric or stand mixer mix the flour, salt, sugar, baking powder, milk, eggs and rum. Once combined well, slowly stir in the 1/2 cup melted butter. Pour batter into a greased 9 x 13 inch baking pan.  2. In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour and cinnamon until well combined. Drop evenly over cake batter by the tablespoonfuls and use a knife to marble/swirl through the cake. 3. Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center. You want to make sure it's done

THAI FISH CAKES INGREDIENTS 2 4-ounce cans spicy thai (satay) tuna 2 6-ounce cans tuna in water 2 teaspoons peanut sauce 1 cup panko bread crumbs 1 teaspoon cilantro 1 Tbsp water (or liquid from the cans of tuna) 2 Tbsp chopped fresh chives, green onions, or shallots Salt and freshly ground black pepper 1 raw egg 2 Tbsp olive oil 1/2 teaspoon butter METHOD 1 Drain the liquid from the tuna cans, reserving a tablespoon of the tuna water. 2 In a medium bowl, mix together the tuna, peanut sauce, panko, cilantro, water, and chives. Sprinkle on salt and freshly ground black pepper. Taste the mixture before adding the egg to see if it needs more seasoning to your taste. Mix in the egg. 3 Divide the mixture into 6 parts. With each part, form into a ball and then flatten into a patty. Place onto a wax paper lined tray and chill for an hour. (You can skip the chilling if you want, chilling just helps the patties stay together when you cook them.) 4 Heat the oli