Taco Tuesday: Tilapia with Avocado Salsa


I actually received this recipe from my cousin, Melissa, and thanks to her, we had a delicious dinner last night.

Tilapia with Avocado Salsa
Marinate the fish: (I let it sit for 15 min)
1 tbls cumin
1 tbls red chili powder
1 tsp salt
Lime juice (2)
2 tomatoes
2 jalapeños (remove seeds)
Lots of chopped cilantro
Lime juice (l think I used 2)
1 Avocado
I pan seared the fish for about 15 minutes and topped the tacos with shredded red cabbage. The recipe called for sole but I used tilapia.

Here is a pic of Meli’s version, and the chef herself.

This was a quick and easy recipe, and I would highly recommend trying it out. I used lemons as well as limes, simply because I didn’t have enough limes. Since, as you know, we love spicy food in my house, we added a little Sriracha hot sauce. But that’s it. Usually I do some tweaking to recipes, but this was fantastic as is.


Taco Tuesday: Papas


My neighbor once made me tacos with fried potatoes inside and they were to die for, so it got me thinking…what’s good with fried potatoes? A fried egg! This, my friends, is what I call breakfast for dinner, tacos style. Keep in mind that I’m not a food blogger and that I totally made this recipe up. I got the seal of approval from my husband and I enjoyed them, but there’s always room for improvement, so please give it a shot and share your thoughts.


I began by boiling the potatoes for about 10 minutes, and then I drained the water and moved them to a hot frying pan with olive oil. I regret not tossing the potatoes in some seasoning prior to putting them into the hot frying pan. I’d suggest a dash of cumin and some salt and pepper. It will take a good 25 minutes to get the potatoes nice and crispy. I put the lid on to the trap the heat and create some steam, softening the potatoes a little more. I checked on them, gave them a good stir and added salt a couple times in the 25 minutes they were cooking.


While the potatoes did their thing, I chopped the green onion, shredded some pepper jack cheese, and sliced the avocado. In the final 10 minutes, I heated up some canned black beans (I know, shame on me…I didn’t have time to cook whole beans last night though). I always add a little cumin and salt to the black beans, but do whatever works for you. Once the potatoes were done, I moved them into a bowl and used that hot frying pan for cooking the tacos. Pour a few tablespoons of olive oil into the pan and coat it, put in a tortilla, add some cheese to one side, then put some potatoes on top of the cheese. Add a sprinkle of cheese to the other side and let it melt a bit, then pull the tortilla over, creating a taco.  Once you have two tacos completed, fry an egg, and then start on the next two tacos. I made four tacos total, two for each of us, and then served a generous scoop of beans, and added a fried egg on top of the beans. Finish it off with green onion, avocado on the side and the hot sauce of your choice. I think sour cream would have been really incredible too, but I didn’t have any, so maybe next time.




Again, please give it a shot, and let me know what you think.

Happy Tuesday!









Pinto Bean Stew & Cheddar Jalapeno Corn Dumplings

As promised, here is the recipe for the pinto bean stew I made in the crockpot on Sunday. You can find the original recipe here at Eating Well. I would only make a few changes to this recipe, starting with the addition of cheese to the dumplings because, well, why not? I used medium cheddar because that’s what I had in the fridge, but would have preferred sharp cheddar. Next time I will double the jalapeño in the dumplings, but I like spicy food, so if you order a 4 at Thai restaurants too, double it. I really enjoyed the crunch of the radish in this dish, so next time I might dice the radish to maximize the bites with delicious radish crunch. And, last but certainly not least, add some hot sauce. Tapatio with beans is a kind of a no brainer.

20140327-203051.jpgPrep was a breeze. Really, you just need to chop some veggies and measure out the ingredients, and then put it into the crockpot.

20140327-203104.jpgThis is what it will look like, once it’s all in the crockpot.

20140327-203113.jpgThe dumplings were very easy too, and once you whisk the dry ingredients and add the buttermilk, this is what the dough should look like. This took maybe 10 minutes, if that.

20140327-203123.jpgTake some generous scoops of dumpling dough and drop them into the crockpot. At this point, everything needs to continue cooking for one more hour.

20140327-203130.jpgIn the final 5-10 minutes, chop your radishes and cilantro. And then, feast!

Happy Friday to all, on this very gloomy and rainy day in the PNW.








Taco Tuesday: Pinto Bean & Kale


Although this may sound delicious to some of you, this was a bit of a gamble in my house. I came across this recipe and thought wow, that sounds amazing, but then I hesitated. My husband isn’t really an onion fan and he prefers spinach to kale. And then I decided, experimenting with different kinds of tacos is what Taco Tuesday is all about, so let’s do this!

I came across this taco recipe on Pinterest –here is the original recipe— and decided to make a couple small changes. I always have these multigrain tortillas on hand, so I used these instead of corn. Also already in my fridge, monterey jack cheese, so I used that instead of cheddar. Lastly, I opted to melt a generous helping of cheese on the tortilla prior to adding the beans and veggies.


One thing I did not photograph and should have is the beans. You see, I like to buy dry pinto beans and cook them slowly on the stove top with a lot of garlic, half a white onion, salt, pepper and cumin. So, for this recipe, I did not use canned beans, but you could easily do that if you don’t have the time, or the desire to spend a couple hours making beans from scratch.


Although my husband said there were too many onions, he did say that the flavors were really good, so perhaps the next time I do this, I’ll add some more kale to mask the onions. All in all, I’m calling Pinto Bean & Kale Tacos a win.


One Pan Pasta, It’ll Change Your Life…


I make one pan pasta a few times a month, and it is probably one of my most favorite recipes. I found this recipe on Pinterest –I know, where else?– this dish is easy, inexpensive, and easy to customize. You can get all of the details here.

This dish has graced our table on numerous occasions and both, my husband and guests, make yummy noises and tell me that it’s delicious. Anyone can make this, trust. Although I write Kitchen Fun posts, I am no chef. Think of me as a novice in the kitchen, and a fan of providing tasty, healthy dishes for anyone sharing a meal with us.


Here it is, the line up. If you have pasta, garlic, onion, tomatoes, basil, olive oil, red pepper flakes, salt and pepper, you can make this dish. On any given day, I have all but the fresh basil, so guess what, make it using dried basil, and it will still be delicious. You don’t have grape tomatoes? Dice the Roma tomatoes in your fridge. Really, it’s fine.


Once you have all your ingredients ready, dump it all in a pan, add 4 1/2 cups of water, turn on your burner and give it a good 15 minutes to cook, stirring often. That’s it.

Like I mentioned, you can customize this, so get creative. Sometimes, I’ll throw some Canellini beans in there, or veggies, lots of veggies like spinach, zuchinni, peppers, mushrooms; whatever you like, or whatever you have. I normally add these sorts of extras in the last 5 minutes of cooking, since I don’t like the veggies soggy or cooked down too much. For this particular one pan pasta dinner, I remembered that I had shrimp in the freezer, so I added an extra pinch of red pepper flakes, and it became spicy shrimp one pan pasta.


Obviously I am in love with one pan pasta, but I just have one more thing to add, and then I swear, I’m done. This makes the best leftovers for lunch the next day. Okay, I’m done. Go make one pan pasta!


Taco Tuesday: Spicy Black Bean


I love tacos, and one of my favorites is any variation of the black bean taco. I found this recipe on Pinterest a while back and have been making them, or at least a version of them, pretty regularly since finding the recipe. This recipe is easy and can be adapted to what you have or don’t have.

The only essentials are:

  • Corn tortillas –I use a whole wheat/corn blend
  • Black beans
  • Cheese

If you have those things, reach into your pantry for spices, and into your produce for any yummy add ons. I used cumin, sea salt and minced garlic in the beans for this recipe. Give the beans a good stir and mix all the yummy flavors together, and then right there, beans are done. Okay, on to a very important ingredient…cheese. I happened to have a giant bag of shredded Monterey jack in the fridge, so Monterey jack it is. I minced some fresh jalapeno up and added it to the cheese. Cheese is done. Next, I added some olive oil to a large pan and got it nice and hot. Place a tortilla in the pan and coat the bottom of the tortilla with the oil, flip it and add some cheese to one side of the tortilla first, then some beans on top of the cheese, and then some more cheese on top of the beans. Then, using tongs, gently pull the other side of the tortilla over, covering the beans and cheese, forming your taco. Now, place another tortilla in the pan, so you can have two cooking at once. Allow each side to get golden brown and crispy.

For taco toppings, sour cream, hot sauce and cilantro are perfect for this dish. Also muy importante…VEGGIES! I added some lightly sautéed veggies on the side for some color and a healthy spin on this indulgent meal.


Taco Tuesday: Sweet Potato & Soyrizo

Sweet Potato & Soyrizo Tacos
As I was leafing through my Sunset Magazine (thanks for the subscription, Dad!), I came across a recipe for sweet potato and chorizo tacos. Since I don’t eat meat, and I happened to have soyrizo in the fridge, I decided that this recipe must be tried. One of the best things about this recipe is that you don’t need a ton of ingredients, so it won’t cost you and arm and a leg to try something new. You can find the recipe here.

Mine didn’t look nearly as pretty as the mag, but I promise, the flavors were fantastic together. This recipe was quick and easy, making it something we will definitely do again.