"Dumbest" Fish STICK Tacos!

"Dumb" meaning easy + super yummy, these fish tacos can be dazzled up any way you'd like your tacos prepared!  In 15 minutes flat, you'll have crispy fish tacos on the table!  I've modified a couple of things for even easier prep.  For the original recipe, visit Chelsea's Messy Apron site and just search "fish stick tacos."  She crisps up corn tortillas for a more authentic feel...no thanks.  Too much work.

This recipe makes SEVEN little tacos...double the fish stick amount if you need more.  If you're feeding a family, adults would definitely eat AT LEAST two.

Ingredients:

• 3 cups coleslaw (I used a bag of red.  I don't think it matters.  She calls for green.)
• 1 tablespoon red wine vinegar
• sea salt + pepper
• 14 frozen fish sticks (Original recipe and I both used Gorton's.  They are easily found in most grocery stores and are made with 100% real, wild-caught fish (no fillers)!)
• tortillas of choice (Misson brand flour Street Tacos (they're only about 5" wide and in my opinion, they're the perfect ratio of fish and shell!)
• 1/3 cup sour cream
• 1/4 cup mayo
• 2 tablespoons lime juice
• 1 teaspoon each: garlic powder + Sriracha
• For serving: ripe avocado (I used pre-made guac), cotija cheese, additional lime wedges & cilantro (optional)

Directions:

1. PREP: If using the oven, preheat according to fish stick instructions.  You can also use the air fryer!

2. SLAW: In a medium-sized bowl, add the coleslaw, red wine vinegar, & 1/4 teaspoon fine sea salt. Toss with tongs and let stand, tossing occasionally.  Scrunch cabbage with your hands to soften a touch more.

3. FISH STICKS: Prepare fish sticks according to package directions (or air fry).

4. SAUCE: In a small bowl, combine sour cream, mayo, lime juice, garlic, and Sriracha (add more for a hotter sauce). Season to taste.  (I add 1/4 teaspoon salt and 1/8 teaspoon pepper...and a little bit of water to thin out the sauce. Stir until smooth.   I prepped this ahead of time so it was ready prior to dinner!)

5. ASSEMBLE: Divide the slaw evenly between tortillas. Add TWO fish sticks per taco and add favorite toppings! Add fresh cilantro if desired and drizzle sauce very generously on top (or dip tacos in sauce). Sprinkle cotija if using. Serve with lime wedges (optional) & enjoy immediately!

*www.chelseasmessyapron.com

Baked Turkey + Swiss Sliders

The best weeknight dinner (or crowd-pleasing app) when you have a jam-packed kids' sports and activities kind of night!  Serve with your favorite sides of choice.

These sliders can be assembled up to 4 hours before baking, which is my favorite kind of meal!  Simply store them covered in the fridge until you're ready to bake 'em.

Don't like turkey and Swiss combo?  Play around with different meats and cheeses!

 

Ingredients:

• 1 12-count package King’s Hawaiian Sweet Rolls (I like the King's Hawaiian Savory Butter Rolls.)
• ▢ 3/4 pound thin-sliced deli turkey
• ▢ 3/4 pound thin-sliced Swiss cheese (Make sure to ask for it to be sliced thin or get Sargento brand "thin-sliced" Swiss.)
• ▢ 1/2 cup unsalted butter (I only used half of a stick.)
• ▢ 1/2 tablespoon Dijon mustard
• 2 teaspoons brown sugar
• ▢ 1/2 tablespoon Worcestershire sauce
• ▢ 1/2 tablespoon Everything but the Bagel seasoning

Directions:

(See below for step by step images!)

• Preheat the oven to 350F. Line a 9 by 13-inch casserole dish with foil and spray the bottom with cooking spray.
• Without pulling the rolls apart, slice them in half horizontally. Place the bottom half of rolls in the prepared casserole dish.
• Layer the turkey onto the rolls, and then layer on the cheese.
• Place the top half of rolls onto the cheese.
• In a microwave-safe bowl, melt butter in microwave or in a saucepan on the stovetop. Once melted, stir in the Dijon, Worcestershire, brown sugar, and Everything but the Bagel seasoning.
• Brush the butter mixture over the tops of the rolls. Let the rolls sit for 5 minutes to soak up some of the butter.
• Cover the rolls with foil and bake until they’re warm throughout and the cheese is melted, about 30 to 35 minutes, removing the foil during the last 5 minutes.
• Serve warm and eat immediately.
  
  
  
  
  
  *www.thecookierookie.com
  
  
  
  
  
  

Easy Instant Pot Shredded Chicken for Nachos or Tacos! (Slow Cooker Option)

Recipe is for chicken only.  Use on chips of choice + add your favorite nacho fixings.  This chicken recipe is even perfect for tacos!  I make this chicken ahead of time, refrigerate, and then take out later when ready to assemble with nachos.  12 minutes and hardly any prep; it's sooooo good!

(See notes below for baking instructions.)

Ingredients:

• 1 cup salsa verde
• ½ a large white onion, diced
• 2 tablespoons honey
• 1 tablespoon liquid smoke
• 5 cloves garlic (I used 4.)
• 2 teaspoons chili powder
• 1.5 teaspoons kosher salt
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• ½ teaspoon paprika
• 2-3 pounds thawed or fresh chicken breasts or tenderloins
• cilantro, chopped (if desired)

Directions:

• Mix together all ingredients except for the chicken.
• Place chicken in instant pot and top with sauce.  Stir to combine.  Close instant pot and set to manual (or HIGH pressure cook) for 12 minutes.   Let the steam release for a while before opening lid.
• Shred, combine chicken with its juices, and stir in ½ cup chopped fresh cilantro.  
  Option:  Cook in slow cooker on low ’til tender, about 6-7 hours.

Notes:

To bake, lay chips out in a single layer in 9×13 dish or sheet pan.  First sprinkle favorite cheese and even queso (if using)!  Top with shredded chicken and bake at 400 degrees, just until melty… about 5 minutes.

*www.lillieeatsandtells.com

Baked Challah French Toast

 

This recipe is perfection.  It's easy, it's make ahead, it's great to bring to a friend, and it's even better reheated next day.  Serve with your favorite additional breakfast foods (eggs, sausage, and berries), and for an easy brinner idea, this one takes the cake.

Ingredients:

• 1 1-pound loaf challah (usually they're about 15 oz. each), crust on, cut into 1-inch pieces
• 6 large eggs
  
• 2 cups whole milk (2 percent is totally fine too.)
  
• 1 cup heavy whipping cream
  
• 1/3 cup light brown sugar
  
• 1 teaspoon vanilla extract
  
• 2 teaspoons ground cinnamon, DIVIDED
  
• 1/8 teaspoon ground nutmeg
  
• 1/2 teaspoon kosher salt
  
• 3 tablespoons granulated sugar
  
• 3 tablespoons unsalted butter, melted
  
• maple syrup, confectioner’s sugar, and fresh berries, for serving

Directions:

1. Lightly grease a 9x13 in baking dish and layer the challah pieces into the dish.

2. In a large bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla, ONE teaspoon cinnamon, nutmeg, and salt. Pour the egg mixture over the bread, cover the baking dish with plastic wrap, and let rest in the fridge for at least 2 hours, or up to 1 day.

3. When ready to bake, preheat the oven to 375 and remove the dish from the fridge. In a small bowl, stir together the three tablespoons of granulated sugar with the remaining ONE teaspoon cinnamon. Drizzle the three tablespoons of melted butter evenly over the top of the dish, then sprinkle the cinnamon-sugar on top. Bake until puffed and deep golden brown, 35 to 45 minutes. *After 35 minutes, if you feel like the top is browning faster than the bottom is cooking (AKA, bottom needs more time but top may burn), simply rest a piece of foil over the top to prevent burning the top and add more time.

4. Let stand for 10 minutes before serving. THIS IS IMPORTANT so that it can rest and set.  Divide onto plates and serve with desired toppings: maple syrup, a dusting of confectioner’s sugar, and fresh berries.

*www.food52.com