Tilapia, Corn, and Andouille Grill Packets

Tilapia, Corn, and Andouille Sausage

2 tbsp. Olive Oil

3 cups Whole Kernel Sweet Corn

2 Andouille Sausages, thinly sliced

4 skinless White Fish Fillets, Tilapia or Halibut

8 sprigs Fresh Oregano

Kosher Salt and Ground Black Pepper

Lime Wedges, for serving

Toss the Corn and Andouille in a medium bowl.

Season with salt and pepper to taste.

(I did not use any salt)

Drizzle olive oil in the center of 4 aluminum foil squares.

Dividing evenly, place the corn/sausage mixture 

in the center of the foil.

Top with fish and oregano sprigs.

Drizzle remaining olive oil on another foil square.

Fold the foil and seal the edges to form 4 packets.

Place the foil packets on the grill and cook, covered, 

for about 12 to 15 minutes.

Carefully open the packets (the steam is hot!)

and transfer the fish and vegetables to a plate.

Serve with lime wedges.

Tuesday Tip of the Day~ Wax Paper Bags...For Free

When making potato wedges on the grill,

the potato pieces need to be coated with 

olive oil, fresh herbs, and seasoning.

Well, inside a box of cereal, there is a very sturdy wax paper bag.

I save the bags from empty boxes of unsweetened cereal, 

like Cheerios and Rice Krispies.

They come in handy for a lot of things...

like crushing crackers for a crumb crust,

protecting a small bowl when melting butter in the microwave,

or shaking vegetables with oil and seasoning.

Economical, practical, frugal, disposable...

(after all, it's going to the landfill, either way!)

If you are interested in revisiting my post for Potato Wedges on the Grill,

click here.

Reduce, Reuse, Recycle

Pork Carnitas

Pork Carnitas

1 bone-in pork roast, 6 to 8 pounds

1 tbsp. coarse salt

1 tbsp. ground cumin

1 tbsp. ground black pepper

1 tbsp. dried oregano

2 tsp. ground cinnamon

1 tsp. cayenne pepper

6 to 8 cloves garlic, smashed

1 can diced tomatoes

2 cups liquid, beef stock, juice, or beer

Trim excess fat from the pork.

Remember to prepare your slow cooker with a liner.

Mix the herbs and spices.

Place all ingredients in the slow-cooker. Cook on low for 8+ hours.

The meat is done when it falls off the bone.

Let the roast cool enough to handle.

Shred the meat.

For Carnitas Tacos

Tortillas

Sour Cream

Cilantro

Radishes

Pineapple

Red Onion

Lime wedges

Prepare accompaniments.

Warm tortillas.

I used a little olive oil in my skillet.

Assemble with shredded pork and toppings of your choice.

Chris's Chislic ~ Cowboy Candy

Chris's Chislic

3 pounds beef sirloin, cut into 1/2" cubes

1/4 cup brown sugar

2 tsp. garlic powder

1 tsp. onion powder

2 tbsp. chili powder

2 tsp. ground chipotle chile pepper

2 tbps. salt-free seasoning blend

1 tsp. smoked paprika

3/4 cup Worcestershire Sauce

black pepper to taste

Mix the seasonings and worchestershire sauce.

Trim away as much exterior fat as possible.

Cut beef into uniform sized cubes.  

My electric knife makes this easier.

Place beef cubes in a large mixing bowl. 

Pour seasoning mixture over and marinate in the refrigerator for several hours or overnight.

Thread onto bamboo skewers.

(be sure to soak the skewers in water)

Cook over medium heat for 3 to 5 minutes, 

or to your desired degree of doneness.

Serve with Ranch Dressing for dipping.

Chislic, or grilled cubes of seasoned beef sirloin are a midwest specialty.

I posted a variation on this Chislic recipe last summer.

Click here to revisit that recipe.

Tuesday's Tip of the Day ~ Make Your Own Croutons

Why buy croutons when you can make your own for pennies?

There are usually a few slices of bread at the end of each loaf,

or a couple of hamburger buns that just go out to the birds...Right?

Cut the bread into cubes.  I use my electric knife and it goes so fast.

Bonus: I use whole wheat bread.

Remember, make half your grains whole!

The ingredients are ones you probably have on your spice rack.

Herb Croutons

10-12 slices bread, cut into cubes

1/2 cup olive oil

2 tsp. dried basil

2 tsp. dried oregano

1 tsp. seasoned salt

1/4 tsp. pepper

Mix olive oil with seasonings in your shaker.

Pour over bread cubes and toss until all are seasoned.

Spread bread cubes in a single layer on a baking sheet.

Bake at 350 degrees for 15-20 minutes, stirring after 8 minutes.

Check frequently toward the end of baking time,

and remove from oven when they reach your desired degree of doneness.

Croutons add just the right amount of crunch to 

appetizers, salads and soups.

Click here to go back to my recipe for

Caesar Salad Dip.

Creamy Garden Pasta Salad

Creamy Garden Pasta Salad

Dressing:

2 cups Greek Yogurt

2/3 cup Light Mayonnaise

2 cloves Garlic, minced

2 tsp. Honey

2 tbsp. White Wine Vinegar

Salt and Pepper

1/3 cup Chives, chopped

Make dressing:  Whisk yogurt, mayonnaise, garlic, honey, vinegar, salt, pepper, and chives together in a bowl.  Chill.

Salad:

1 lb. Pasta

1 cup Frozen Peas

2 Tomatoes, seeded and sliced

1 Yellow Pepper, seeded and thinly sliced

1/2 Cucumber, seeded and sliced

1/4 Red Onion, thinly sliced

1 stalk Celery, chopped

Cook pasta according to package directions. Add the peas for the last minute of cooking.  Drain and rinse under cold water.

Remove seeds from tomaotes, peppers and cucumber,

and thinly slice.  Slice onion.  Toss pasta, peas, and vegetables until well combined.

Gently fold in dressing. Chill.

Season with coarse salt and freshly ground black pepper.