Horseradish Cream

Ingredients:
1/2 cup Sour cream
1/2 cup whip cream
1/4 cup freshly grated horseradish or prepared horseradish
1 tablespoon lemon juice
salt and pepper to taste

Directions:
Stir together in a small bowl, sour cream, whip cream, horseradish, lemon juice, salt, and pepper to taste. Serve with prime rib roast.

Baja Fish Tacos

I don't care what time of year it is, we're always up for fish tacos. I think everyone has their favorite version.  And I have a few more versions myself. But this is one of my favorites.  My daughter, Malissa makes amazing grilled fish tacos. They are really the best I've ever tasted. But, I've ever met a fish taco that I didn't like. What can I say,  I'm a California girl at heart.  This is my version and we love it! So if you're a fish Taco lover too, give this a try. Your tummy will be very happy you did. 

Ingredients:
3 cups buttermilk
2 pounds cod fillets, rinse, pat dry, and cut into strips (about ½ to 1” wide)
2 cup self rising flour
1 cup cornstarch
½ package taco seasoning or more to taste
½ head fresh cabbage, shredded thin with knife or 1 package slaw mix
1 onion, sliced thin (optional)
1 package corn tortillas
Oil for frying

*See ingredients for the sauce below!

Directions:
Place all fish in a large mixing bowl and pour buttermilk over. Add more if needed to cover fish. Set aside. Add enough oil to the pan to fry fish. I like about ½ to 1 inch depth of oil in my pan. Heat on medium high until oil starts to pop a little. While oil is heating, mix flour, taco seasoning and corn starch together in a bowl. In another bowl, mix cabbage and onion together. When your oil is hot, one piece at a time, dredge fish through flour mixture. Lower heat to medium.  Make sure you coat well, but not heavily. Fry coated fish in pan until golden brown on each side bout 3 to 4 minutes. You don’t want rubber! Drain fish on paper towels and set aside. Heat another skillet and cook tortillas as desired, soft or crispy.

Assemble tacos as you would any other taco, with your favorite toppings. Add fish, slaw, and drizzle with sauce. I love these extras; avocados, fresh lime wedges, salsa, Queso Fresco (Mexican Cheese), fresh jalapeno slices, hot sauce.

Chipotle Lime Cilantro Sauce

Ingredients:
½ cup mayonnaise
½ cup sour cream
2 chipotle pepper (canned in adobo sauce)
1 to 2 tablespoons adobo sauce, to taste
1 nice handful cilantro, chopped fine
1 tablespoons fresh lime juice
1 teaspoon lime zest
¼ teaspoon salt
¼ teaspoon black pepper

Directions:
Mix all ingredients together in a processor. Place in a bowl and chill until ready to use. I love my mini-processor for this task. : )

Enjoy!

Tzatziki

Ingredients:
3 cucumbers, peeled, seeded and shredded
2 cloves garlic, minced
2 tablespoons fresh dill, finely chopped or 1 tablespoon dried
1 cup Greek yogurt (I have used Plain yogurt : )
2 cups sour cream
2 teaspoons Greek seasoning or more to taste (I love Cavender's)
salt to taste
1/4 teaspoon pepper
1/2 teaspoon fresh lemon juice


Directions:

Begin with the cucumbers. After you have peeled, seeded and shredded the cucumbers,transfer to a bowl and press all of the liquid out, using your hand. Next, put the shredded cucumbers in a cheese cloth or paper towel and wring out as much of the remaining water as possible. Continue this process until the sheds are as dry as possible. There are more labor intensive methods out there involving salt and hours of draining time, but I'm a big fan of quick and easy. This has worked well for me, so this is what I do. Return the cucumber to a bowl and add the rest of the ingredients. Stir just until the ingredients are Incorporated. Don't over mix! You don't want to break down the mixture and make it thin. Serve with pita chips, on sandwiches regular or pita pockets, salads and even steaks, YUMMY!

Cooks note:
Traditionally, most Tzatziki recipes call for oil and vinegar.  If this is your taste, by all means add it.  I just feel this recipe is fresh and light and I don't feel the oil and vinegar adds anything but more calories and liquid.