Monday Night Fish Tacos

Supper tonight was one of those super easy meals that makes it okay to cheat sometimes. By cheating I mean, a recipe where you can use the forever made fun of fish sticks. Yep, I said frozen fish sticks.I would say cheap fish sticks but amazingly the fish sticks cost more than the chuck roast I bought for tomorrow night. Now to be perfectly honest, they have changed a bit from the mystery fish that we had in the school cafeteria in the 60's and 70's. The Mrs. Paul's that I buy are actually good, made from whole flounder fillets.
That said, the crowning glory to this humble little taco is the cilantro cole slaw. I am told that there is a small segment of the population somewhere that does not like cilantro, I don't know any of those people so I go a little heavy handed on the it because we love the flavor. To me it is a clean, herby, fresh taste, to those that hate it I hear it tastes like dish soap. So, on the off chance that you don't eat cilantro, feel free to leave it out or even substitute parsley.

For dessert I am playing around with the sacred pumpkin pie. I saw this Pumpkin Rum Pie last year and wanted to try it but time got away from me so I am getting an early start this year. The tablespoon of rum seems like a complimentary ingredient. At least it makes it interesting enough for me to give it a try. Even if this is the most wonderful pumpkin pie we have ever tasted I will of course make the traditional Libby's Pumpkin Pie recipe on Thanksgiving Day. I think it is some kind of a law or something..........

Easy Fish Tacos with Cilantro Cole Slaw*

Baked Tortilla Chips

Guacamole

Salsa

Roasted and Salted Sweet Potatoes Rounds w/ Garlic

Pumpkin Rum Pie*

Easy Fish Tacos with Cilantro Cole Slaw

4 package frozen crispy fish sticks

1 package - 8-inch flour tortillas

1 bag cole slaw mix

2 tablespoons chopped fresh cilantro (or more)

1 green onion, diced (green part too)

1 tsp. chopped jalapeno pepper (optional)

1 Tbsp. mayonnaise or sour cream

1 Tbsp. fresh lime juice

1/2 tsp. sugar

1/4 tsp. cumin

salt and pepper, to taste

Bake fish sticks according to package directions.Wrap the tortillas in aluminum foil and place them in the oven to heat.Or heat them in the microwave by package directions.

In a medium bowl, combine the cabbage mix (I chop mine up a bit finer with a round cutter) with all the remaining ingredients. Place about 3-4 fish sticks into a hot tortilla and top with with lots of cole slaw.

We usually add more finely chopped onions and a dab of sour cream mixed with a tiny bit of taco sauce on top.

Pumpkin Rum Pie

3 large eggs

1/2 cup packed brown sugar

1/2 cup Karo corn syrup

1-1/2 cup heavy cream (try not to substitute)

1-1/2 cup canned pumpkin (1 - 15-ounce can)

1 Tbsp. dark rum (optional)

1 tsp. vanilla

1/2 tsp. salt

1 tsp. cinnamon

1 tsp. ground ginger

1/2 tsp. nutmeg

1 - prepared pie crust

Preheat oven to 450 degrees F. Place crust in pan and prick with fork.

Bake pie shell about 8 minutes or until very, very lightly browned. Allow to cool.

Reduce oven temperature to 350 degrees. Whisk the eggs and brown sugar in a large bowl. Whisk in the Karo syrup. Stir in the heavy cream, pumpkin and rum. Add the salt, cinnamon, ginger and nutmeg and whisk until smooth. Pour mixture into prepared pie shell. Bake until the filling is set, 50-60 minutes.

Makes 1 - 9-inch deep dish pie.

So, Until Tomorrow..........

S~~~

Lacy and Martha

Knowing that Lacy was standing in a ridiculously long line at Williams Sonoma at the King of Prussia mall today to see Martha Stewart, I was not entirely surprised to see this photo entitled "Martha and Me" show up in my inbox at work. Martha 's new book "Dinner at Home" has just recently came out and Lacy was all excited to get an autographed copy. I, myself, like Martha just fine, I suppose, but Lacy is a true fan. A Martha junior if there ever was one.


Supper tonight was another trusty standby:


Pan Fried and Breaded Catfish Fillets w/ tarter sauce
Baked Potatoes
Cole Slaw
Garlic Breadsticks
Sweet Potato Cobbler*


My great grandmother made this pie and it has always been one of our very favorites. She called it just sweet potato pie, but I changed it to a cobbler because the title better describes this pie. Most sweet potato pies are somewhat similar in texture to a pumpkin pie. This is entirely different. Give it a try and let me know what you think. It is another one of those terrific fall desserts.


Sweet Potato Cobbler


3 large red sweet potatoes
recipe for a double crust pie (you may use the refrigerated Pillsbury crust if your prefer)
1/8 cup butter
1 cup sugar (sometimes I use a bit more)
1-1/2 tsp. nutmeg
2-1/4 cups evaporated milk (approximate)
1 tsp. vanilla


Wash potatoes and partially bake. (you could use the microwave here). You want them a little better than half done. Tender but not cooked completely through. Let cool until they can be handled easily. Peel and slice into 1/8 - 1/4 inch slices.

Place one crust into the bottom only of a deep casserole dish. Trim to fit and save the extra crust. Sprinkle crust with a Tbsp. sugar and a tiny bit of nutmeg. Layer 1/3 sweet potatoes, 1/3 cup of sugar, and dot with part of the butter, repeat twice more. Pour 1-1/2 cups of the evaporated milk and the vanilla over this layer.

Trim the top crust and take the extra pieces from both crusts and drop them into the pie randomly. Place the top crust over pie. Sprinkle with another Tbsp. of sugar.

Place into a 400* oven.

Watch carefully and just as soon as the pie begins to brown slightly on top take it out of the oven and using the back of a large spoon make holes in the tops, pushing some of the crust down into the pie. Pour the remaining milk over top. Return to the oven for approximately 15 additional minutes.




As you can tell this is not as much a recipe as a technique. I hope you enjoy!


So, until tomorrow............
S~~~

Pumpkin Crisis

Have you tried to buy canned pumpkin this year? It seems there is yet another shortage. We hear this every year about this time when last years crop runs out and this years crop is being processed and shipped. There always seems to be a few weeks of panic while everyone wonders if this years holiday table will be missing it's beloved pumpkin pie.
This year there does seem to be some relevance to the panic though. It appears that the excessively rainy spring and summer has caused many of the seeds to rot in the ground. That combined with a persistant rumor that there was a fire in the Libby's facility in Florida.
I did find some Laura Lynn brand pumpkin at the Ingles on Tunnel Road, they had just a few cans left. According to my research Libby's processes 90% of all the canned pumpkin sold in the US. My money says they process it for Laura Lynn, I sure hope so, now that I am the proud owner of 3 regular size cans and 3 jumbo size cans.

Lacy-Jay becomes very unhappy when I mess around with the Libby's Pumpkin Pie recipe. She is a purist when it comes to her pumpkin pie. I can have pumpkin cream pies, pumpkin rolls or pumpkin squares but the traditional pumpkin pie must take center stage. One year I spread a tablespoon of maple syrup on top of each pie because I loved the way it made it look, all pretty and glossy, gee...... you would have thought I poured Draino over the top to hear her tell it.

Head on over to the store and grab you some pumpkin cause today I am posting everyones favorite pumpkin pie recipe as well as a couple of other winners!!

Oh, yeah, when you find your pumpkin be sure to post and let us know where you got it!!

Libby's Traditional Pumpkin

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) evaporated milk
1 unbaked 9-inch deep-dish pie shell
Whipped cream

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.POUR into pie shell.BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving. (Susan's note: whipped cream NOT optional).
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Libby's Pumpkin Roll

CAKE
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S® 100% Pure Pumpkin
1 cup walnuts, chopped (optional)

FILLING
1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.)

Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
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Pumpkin Fudge

2 cups sugar
1 cup chopped nuts - pecans
½ cup canned pumpkin
½ cup evaporated milk
¼ cup of butter
1 teaspoon vanilla
1/2 teaspoon cornstarch
1/2 teaspoon of pumpkin pie spice

Cook the sugar, pumpkin , cornstarch, evaporated milk and pumpkin pie spice until it forms a soft ball when dropped in cold water, or until reaches 236* on a candy thermometer. Add the butter, vanilla, and chopped nuts. Beat with a wooded spoon until the mixture is creamy. Pour into a buttered plate and allow to cool. Cut into small squares.

So, until tomorrow...............
S~~~

Happy Easter

What a beautiful Easter Sunday !!
It was a quiet one here at the Taylor house. I could easily get used to a four day work week. The extra day makes all the difference in the world. Go ahead smack my hand, I know I am fortunate to have a job and shouldn't complain. Truthfully, I know how very blessed I am on this Easter 2009.

Starting tomorrow Monday April 13th we Southerners are free once again to wear white!! You know how it goes, no white after labor day or before Easter. This must mean that warm weather is almost here.

Most everyone I know always looked forward to the ritual of dying Easter eggs with their children. Growing up Mother dyed the eggs and fixed my Easter basket and it was always beautiful. Mother was very talented and creative when it came to crafty things. Something she certainly never passed along to me, by the way. (I am much more likely to be piled up with a book than crafting anything). Anyway, Lacy -Jay and I had some of our worse blowups over Easter eggs. With my lack of skills and her desire for a designer Easter basket it just never turned out like Miss Priss thought it should. Eventually Mother took over Lacy's Easter baskets and all was well. Somehow I think I missed out on something there.

Supper tonight was slightly traditional. This key lime pie is the ultimate summer dessert. Tonight I used a graham cracker crust but in the past I have crushed ginger snaps added a couple tablespoons of sugar and some melted butter for the crust and that just about takes it over the top.

Sugar Glazed Ham (for me)
Beef Tenderloin (for Ronnie)
Baked Sweet Potatoes
Julia's Squash Casserole (posted January 2nd)
Deviled Eggs
Creamy Dreamy Key Lime Pie*

Creamy Dreamy Key Lime Pie
1 (8 ounce) package cream cheese
1 (14 ounce) can sweetened condensed milk
3 egg yolks
1/2 cup Nellie & Joe's Famous Key West Lime Juice
1 tsp. vanilla
1 9-inch graham cracker crust


Beat softened cream cheese until creamy.
Add sweetened condensed milk and beat to incorporate.
Add egg yolks and beat well.
Add lime juice and beat till combined.
Pour mixture into pie crust and spread with spatula until evenly distributed.
Place on cookie sheet and then into the oven and bake at 350 for 10 min. or
until the filling begins to set.
Remove from oven and allow to cool on rack at room temp.
Then place in the refrigerator for at least an hour.

Serve with whipped cream.

Post and share your Easter menu. I would love to know what was on your table!!

So, Until Tomorrow (and I promise to try to do better this week)........
S~~~