Beer-Battered Fish Tacos

Beer-Battered Fish Tacos So have you guys been to Rubio’s? They’re known for their fish tacos, and with good reason. I’ve only been once (thanks Natalie!) but I can attest: those tacos are legit.

Beer-Battered Fish Tacos I was reading a magazine a while back and saw a fish taco recipe that claimed to be like the ones at Rubio’s. Homemade Beer-Battered Fish Tacos became my new life-mission.

Beer-Battered Fish Tacos

By the way, I totally don’t drink beer. I bought a 24oz can of Tecate for this recipe and dumped the rest down the drain. Crazy, I know. (Except not really for me. I thought it smelled like barf.) I’m LDS and don’t drink. I do cook with alcohol though, when I can’t find a decent substitution. Beer is cheap so I went for it this time. Plus, what would you sub for beer in beer-battered tacos? I don’t even know.

Beer-Battered Fish Tacos

I still felt pretty awkward buying it though. I’m this blonde 20-something getting my thousand pounds of produce, whole milk, flour, and a giant can of beer. Do you remember your first time buying alcohol? I held back from saying anything to the cashier, but I was so ready to talk about how this was my first time. Besides cooking wine. Do you want to see my ID? Because I totally have it.

Beer-Battered Fish Tacos

I almost stopped this lady in the beer aisle to ask her what to get, but thought I might freak her out. “Hi, I’m really sheltered and don’t know anything about alcohol, can you pick out my beer please? It’s only for tacos I swear.” Yeah, no.

Beer-Battered Fish Tacos

Speaking of alcohol, I bet most of you would be surprised at how little peer pressure I’ve had to deal with over the years. It’s actually kind of refreshing. Even in high school. I bet I’ve been offered alcohol less than 5 times in my life. And once people find out I’m LDS they back off and are totally respectful. Go humans.

Beer-Battered Fish Tacos

I guess my tilapia was more nugget-shaped than cut in strips. Whatever works.

A few weeks ago my sister Nikki went with her husband to Cancun. One night they went to bed at 7pm, woke up at 11pm, then went clubbing for the rest of the night, totally sober. I’ve never seen Nikki so excited. She and I both love to dance; she used to get me to sneak her into the school dances when I was in college and she was married with kids. We tore it up. Now that I’ve conquered these fish tacos, my new life-mission is to go clubbing all night in a foreign country with a bunch of drunk people. Preferably alongside Nikki, who apparently doesn’t need any alcohol to be taken for drunk.

Beer-Battered Fish Tacos

So these are probably some of the best homemade tacos I’ve ever had. The pickled onions! The coleslaw! The crispy fish! It’s pretty much the best crunchy combination ever. These are obviously best served right away, but if you have leftovers, bake them at about 400 F for 5-10 minutes and they will crisp up again. I used the leftover frying oil to fry up a few corn tortillas. You could use flour too. Warming them up in the microwave (covered) would work too. These would go fabulously with some homemade Horchata.

Beer-Battered Fish Tacos

Yield: Serves 4

Ingredients

    For the pickled onions:
  • 2 tablespoons fresh lime juice (1 lime)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 small red onion, thinly sliced
  • For the coleslaw:
  • 3 tablespoons sour cream
  • 3 tablespoons fresh lime juice (1 lime)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 small (about 1 pound) green cabbage, halved, cored, and thinly sliced
  • 1 jalapeño, seeded and chopped or sliced thin
  • 1/2 cup cilantro, chopped
  • For the fish:
  • 1 cup all-purpose flour
  • 1 tablespoon cornstarch
  • 1 tablespoon chili powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 large egg, beaten
  • 1 cup beer (such as Corona, Tecate or another lighter beer)
  • Canola oil, for frying
  • 1 pound tilapia fillets*, cut crosswise into 3/4-inch-thick strips
  • 8 corn tortillas (flour works too)
  • avocado, to garnish
  • limes, to squeeze

Instructions

  1. Squeeze 2 tablespoons of lime juice into a small bowl. Stir in the salt and pepper, then add the sliced onions and stir to coat. Set aside. Toss it every now and then as you prepare everything else.
  2. Combine the sour cream and 3 tablespoons fresh lime juice in a large bowl. Stir in the salt and pepper. Add the sliced cabbage, jalapeño, ad cilantro. Toss and set aside.
  3. Whisk together the flour, cornstarch, chili powder, baking powder, cayenne, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Add 1/4 cup of this mixture to a large plate. Whisk the egg and beer into the remaining flour mixture until smooth.
  4. Add a 1/2 inch canola oil to a cast iron or deep skillet. Turn the heat to medium and wait about 5 minutes. It should get to about 350 F. You will know it is hot when a small sprinkle of water jumps. Place a cooling rack on top of a rimmed baking sheet and set it next to the heated oil.
  5. Work in batches to coat each piece of fish with the dry flour mixture, shaking off the excess flour. Dip each piece in the beer batter. Let the excess drip off, then carefully add each piece to the hot oil. Cook for 1-2 minutes, until the batter is golden brown, then use metal tongs to flip and cook for another 1-2 minutes. The fish should be opaque throughout. Remove to the prepared cooling rack.
  6. If you have leftover oil, use it to fry the tortillas for about 30 seconds per side, setting them on paper towels to cool. If you want to skip this step, just warm the tortillas covered in the microwave.
  7. To assemble the tacos, add fish, slaw, pickled onions, and avocado to a tortilla. Squeeze some lime juice over the top and stuff. This would be fabulous served with some horchata.

Notes

I used frozen tilapia filets that I had thawed out. I used 4 filets and it was just about a pound.

To reheat leftovers, bake at 400 F for 5- 10 minutes until crispy.

http://thefoodcharlatan.com/2014/07/22/beer-battered-fish-tacos/

Source: Woman’s Day

Peach Pull-Apart Bread with Caramel Sauce

Some things:
  • I think Brussels sprouts have done nothing to deserve that capital B. They are disgusting.
  • When I was, like, way younger and more immature, I used to I stay up ridiculously late to finish Ever After (for the 8,572nd time) when Eric would go on business trips. (No it did not just happen last night, why do you ask?)

Peach Pull-Apart Bread with Caramel Sauce

  • I’m going to a blog conference next week–BlogHer–and I was so nervous about picking out what clothes to wear that I made all the women in Eric’s family put together outfits for me. We took pictures, including accessory options, so that I wouldn’t forget. Yes, I AM Cher from Clueless.

Peach Pull-Apart Bread with Caramel Sauce

  • Eric’s sister’s kept saying things like, “don’t you have ANY other shoes?” No. No I don’t. Shoes and I, we just don’t understand each other. And now you all hate me. I can feel the female-ness boiling inside you. I still like babies, okay? AND cute puppies. Still friends?

Peach Pull-Apart Bread with Caramel Sauce

  • I finally ordered business cards last week (for said conference) and I have to say I’m kind of excited to be able to hand them out to the grocery store employees where I shop so that they don’t look at me like I’m a crazy person for buying ALL THE THINGS. (“She says she has a ‘food blog,’ whatever that is. Sounds like a front for something…)

Peach Pull-Apart Bread with Caramel Sauce

  • I get irrationally irritated sometimes that my computer doesn’t autocorrect everything I type wrong. Can’t you tell that freinds should be friends?? What are you, stupid?

Peach Pull-Apart Bread with Caramel Sauce

  • I chatted with an old friend from high school last week. Quote: “Yeah, I’m still training dolphins for the Navy in San Diego.” NO I’M NOT JOKING. Our 10 year reunion is next spring (what?) and I’m pretty sure he’s got everybody beat for coolest job. (I mean except the part where I get to make peach bread and call it work. That’s pretty nice.)

Peach Pull-Apart Bread with Caramel Sauce

  • I love this Peach Pull-Apart Bread with Caramel Sauce probably more than anything right now. It is like one giant stacked cinnamon roll. With caramel sauce and peaches. I mean what’s not to love? The dough is tender and sweet, and there is just the right amount of cinnamon. Hooray for summer fruit! Bring it on.

Peach Pull-Apart Bread with Caramel Sauce

Yield: 1 9x5 inch loaf

Ingredients

    For the dough:
  • 1/4 cup warm water
  • 2 and 3/4 teaspoon active dry yeast
  • 4 tablespoons butter, melted
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • 2 and 3/4 cup all-purpose flour (plus 1/4 cup, if necessary)
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 2 eggs
  • For the Filling:
  • 3/4 cup brown sugar, packed (I like dark)
  • 2 teaspoons cinnamon
  • a few dashes of salt
  • 3 tablespoons butter, melted
  • 3-4 ripe peaches, finely chopped (2 and 1/2 or 3 cups)
  • For the Caramel Sauce:
  • 2 tablespoons butter
  • 1/2 cup brown sugar
  • 2 tablespoons milk

Instructions

  1. In the bowl of a stand mixer or large bowl, stir together the warm water and yeast. Let sit for a couple minutes until it foams a bit, just to make sure it's not dead.
  2. Meanwhile, in a small bowl melt the 4 tablespoons butter in the microwave. Add the milk and vanilla. Set aside.
  3. Add 2 cups of the flour, the sugar, and salt to the dough and stir together.
  4. Add the eggs and continue to stir on low.
  5. Add in the butter/milk mixture in a thin stream. Add more flour a little bit at a time until the dough comes together in a ball and cleans the sides of the bowl. Knead on medium for 3-5 minutes.
  6. Transfer the dough to a large greased bowl. Cover it with a cloth and let rise in a warm place for and hour and a half. (I like to turn my oven to warm (170F) for about a minute, turn it off, then let the dough rise in the oven.)
  7. While the dough rises, prepare the filling. In a small bowl stir together the brown sugar, cinnamon, and salt. Set aside.
  8. Grease a 9x5 inch loaf pan and set aside.
  9. Toward the end of the dough rising, prepare the peaches. Peel off the skins and chop them into small pieces. Melt 3 tablespoons of butter in a small dish.
  10. Once the dough has risen, turn it out onto a large and well-floured work surface. Roll the dough into a large rectangle, roughly 12x24 inches, but don't fret if it's not exact.) The dough will be pretty thin.
  11. Brush the rectangle with the butter you just melted. Slather it all on, don't be shy. Sprinkle the whole thing with the cinnamon-brown sugar.
  12. Use a pizza cutter to slice the dough into 6 equal strips the LONG way (each strip should be about 24 inches).
  13. Sprinkle the first strip with 1/6 of the chopped peaches (just eyeball it). Now you are going to lay the next strip on top of the one you just sprinkled with peaches. I found it easiest to slide my entire arm underneath the dough, pick it up and lay it gently on top of the peaches.
  14. Sprinkle the stack with more peaches. Add the next layer of dough. Keep going until you run out of peaches and strips of dough.
  15. Now you are going to use a very sharp knife to cut the stack into segments that will fit into your bread pan. I lined up the short end of the bread pan to the edge of the dough, and sliced there. Take the first segment and stack it vertically in the pan, like they are papers in a filing cabinet. Continue until all the dough is in the pan. Don't be afraid to shove it all in there.
  16. Preheat your oven to 350 F.
  17. Cover the dough with a towel and let rise in a warm place for about 30-45 minutes (not in the preheating oven this time.)
  18. Bake for 40-45 minutes until brown and cooked through. Use a toothpick to reach the center of the bread, the layers make it pretty easy to do this. Check after about a half an hour to see if the bread is getting too brown on top. If so, cover with tin foil.
  19. Cool on a wire rack for 10 minutes.
  20. Meanwhile, make the Caramel Sauce. Add the butter, brown sugar, and milk to a small sauce pan and bring to a boil. Boil for 1 minute, then remove from heat.
  21. Turn the bread out onto a cooling rack with parchment or wax paper below it. Drizzle with the warm Caramel Sauce. Save some for dipping if you want. Eat it while it's hot!
http://thefoodcharlatan.com/2014/07/17/peach-pull-apart-bread-caramel-sauce/

Source: Alaska from Scratch (such a great blog! Check it out!)

Peach Pull-Apart Bread with Caramel Sauce Sometimes I hold my dough hook in my hand for the stirring part (before it’s knead-able) so that I don’t have to dirty another spoon. Call me lazy.

Peach Pull-Apart Bread with Caramel Sauce Here’s how I sliced my peaches.

Peach Pull-Apart Bread with Caramel Sauce Use your arm to transfer the strips of dough on top of the peaches.

 

Peach Pull-Apart Bread with Caramel Sauce
Cut the stack using the bread pan as a guide, and then put the stack in vertically.

Peach Pull-Apart Bread with Caramel Sauce Here is the risen dough. Keep an eye on it, you don’t want it to get too puffy and overflow in the oven.

Peach Pull-Apart Bread with Caramel Sauce

Don’t forget the caramel sauce!! It totally makes it.

Cream Cheese Chicken Chili (Crockpot)

Sometimes your best friend sends you 9 text messages in a row, to which you only respond minimally…and it’s not until hours later that you realize IT’S HER BIRTHDAY.
 Sometimes you have fails…and sometimes you have Fails. Good thing she’s my best friend or she might just hate me.
 In my defense, I did send her a birthday present way early this year. We’re talking like a few months ago. It was to combat all the other years of our friendship where I sent her present 2 months late.
The reason she was sending me so many texts in a row was because she was showing her 4 year old son Star Wars for the first time, and was giving me the live-tweet experience. “Why do they have blue milk? Why can’t I have blue milk?”    “Why does Darth Vader want to blow up Leia’s planet? What does that even MEAN?”  **Alderaan blows up**   “COOL!”
The real question here is why I’m making chili in July. The answer? 9 cans, some chicken and a crock pot. Seriously you guys, there’s easy, and then there’s stupid easy. This recipe falls into the latter category, and it is worth every dead brain cell you might suffer as a result of not exercising your mind enough.
 This is one of those meals that’s nice to have up your sleeve, because you could go to the store and buy almost everything you need, and then not make it for 3 months. Just leave the chicken in the freezer and the cans on the shelf until you are having a crazy busy day, and then voila. Dinner. Dinner for half the week, actually. This recipe is huge and barely fit into my crock pot. If you have a dinky one, half it.
This Cream Cheese Chicken Chili is ridiculously delicious in spite of its humble from-a-can origins. I got the recipe from my cousin who is quite possibly the pickiest person on the planet, (she doesn’t like pork…or strawberries) so if she can scarf it down, you know your kids will :)
Happy Birthday, Sarah! Love, your day late and a dollar short BFF…have some comfort chili.
Cream Cheese Chicken Chili (Crockpot)

Yield: Serves 6-8

Ingredients

  • 3 whole chicken breasts, frozen or fresh
  • 3 (15 oz) cans pinto beans, drained and rinsed
  • 2 (15 oz) cans black beans, drained and rinsed
  • 2 (15 oz) cans whole corn, undrained
  • 2 (10 oz) cans Rotel, undrained
  • 2 (1 oz) packets Ranch dressing mix
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon crushed red pepper
  • 1 teaspoon cumin
  • 2 (8 ounce) packages cream cheese or Neufchâtel
  • 1 bunch cilantro, chopped
  • To garnish:
  • tortilla chips
  • limes
  • avocado
  • sour cream
  • shredded cheddar cheese

Instructions

  1. Place the chicken in the bottom of a large crock pot. Add the beans, corn, Rotel, Ranch dressing mix, onion, garlic, crushed red pepper, cumin. Stir together.
  2. Add the cream cheese on top and put the lid on.
  3. Turn the crockpot to low and cook for 6-8 hours, or until the chicken is cooked through. (Or do it on high, about 4-6 hours.)
  4. Remove the chicken and shred with 2 forks.
  5. Use a spoon to stir in the shredded chicken and the cream cheese (which should be melted).
  6. Turn off the heat and stir in the chopped cilantro.
  7. Serve with tortilla chips, lime juice, avocado, sour cream, and shredded cheddar cheese. You can also serve this as a dip with tortilla chips.

Notes

This recipe as written makes a crazy huge amount. If you half it, don't worry about using 2 1/2 cans of beans. Use 2 cans or 3. Or replace one can of beans with corn. Honestly this recipe is pretty flexible.

You can totally use chicken thighs too. This time around I used 2 thighs and 2 breasts.

http://thefoodcharlatan.com/2014/07/15/cream-cheese-chicken-chili/
Source: my cousin Misty, who adapted it from several sources including Plain Chicken.
Cream Cheese Chicken Chili (Crockpot) Throw those birds in completely frozen. Or thawed, it doesn’t matter. Reduce the time if they are thawed. I used 2 thighs and 2 breasts here.
Beautiful, beautiful beans.
Cream Cheese Chicken Chili (Crockpot) Member how I said this barely fit in my crock pot? I wasn’t kidding.
Here are some more no-brainer crock pot meals:
Here are some more from around the blogosphere:
Crockpot Caramel Chicken from 365 Days of Slow Cooking
Vegetarian Greek Lentil Soup with Tomatoes, Spinach and Feta from Kalyn’s Kitchen <this sounds amazing.