Dennis's House Seasoning

Use on pretty much anything :)

Equal parts: Salt, Pepper, Onion Powder, Garlic Powder and Paprika

Julie's Salad

Always a hit!

Ingredients:

• Ranch dressing packet - mix with milk and mayo according to directions and refrigerate for at least 30 minutes ahead of time
• 1 head Green leaf lettuce, washed and dried well
• 1/2 red cabbage, shredded or chopped
• 2 cups cheddar cheese, shredded
• Crumbled bacon or bacon bits
• Croutons

Directions:

Mix lettuce, cabbage, shredded cheese, bacon, and croutons.  Add dressing right before serving and toss well.

Fish Tacos

Fish Tacos 

(from Chris Daugherty)

You can either buy a pack of beer batter and just follow those directions, or you can make your own.  I have also bought the tortilla crusted tilapia from Costco and it tastes delicious and saves a lot of work.  If you don't want to fry it, you can also just make it with grilled fish. I think most of the taste is in the sauce.  

For the batter:

·  2 cups flour

·  1 tablespoon baking powder

·  1 teaspoon kosher salt

·  1/4 teaspoon cayenne pepper

·  Dash Old Bay Seasoning

·  1 bottle brown beer, cold

·  Cornstarch, for dredging

For the Sauce:

·  1/2 cup Mayo

·  1/2 cup Sour Cream

·  Chili Powder

·  Garlic Powder

·  Pepper

·  juice of 1 lime

For the Taco:

·  Corn Tortillas

·  Green Cabbage

·  Limes

·  mild white fish

mix equal parts mayo and sour cream, i just eyeball the chili powder and garlic powder. add the juice of one lime, mix and refrigerate for an hour. 

I use mahi mahi and cut them into small strips. Dredge them in the cornstarch and then coat them in the beer batter. Cook in the oil, it only takes a couple minutes per piece. Heat corn tortillas in a microwave by wrapping them in a damp paper towel and heating for about 20 seconds. heat no more than five at a time.

shred the cabbage, put it on the warm tortilla, put on the fish and sauce and serve with a lime wedge

Old Fashioned Chichen Noodle Soup

8 cups Chicken Stock or fat-free, lower-sodium chicken broth
2 (4-oz) skinless, bone-in chicken thighs
1 (12 oz) skinless, bone-in chicken breast half
2 cups diagonally sliced carrots
2 cups diagonally sliced celery
1 cup chopped onion
6 ounces uncooked medium egg noodles
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

1. Combine the first 3 ingredients in a Dutch oven over medium-high heat; bring to a boil. Reduce heat; simmer 20 minutes. Remove childen from pan; let stand for 10 minutes. Remove childen from bones; shred meat into bite-sized pieces. Discard bones.
2. Add carrots, celery, and onion to pan; cover and simmer for 10 minutes. Add noodles, and simmer 6 minutes. Add chidken, salt, balck pepper; cook for 2 minutes or until noodles are done.

(When I have made this, I have used only skinless, boneless chicken breast so as not to fuss with the bones and it came out great.)