Grilled Fish Tacos
From The Joy of Food, by Kitchen Kimberley

Ingredients:
2 lbs. white fish fillets, such as tilapia or cod
Juice of half a lemon
2 tbsp. olive oil
1 tsp. cumin powder
1 tsp. chili powder
1 tsp. granulated sugar
1 tsp. garlic salt
Flour tortillas (fajita size or taco size)

Instructions:
Rinse fish and pat dry.  Place fish in a shallow baking dish.  Drizzle with lemon juice and olive oil.  In a small bowl, combine cumin, chili powder, garlic salt and sugar.  Rub mixture over both sides of fish; cover and marinate for 30 minutes at room temperature.  Preheat grill for medium-high heat.  Grill fish for 4 minutes on one side,  then flip and grill for another 1 to 2 minutes, or until fish is opaque and flakes easily with a fork.   Remove from grill and place on a platter; cover with foil and allow to rest for 5 minutes; flake fish with a fork.  Meanwhile, grill the tortillas until just heated through -- about 30 seconds on each side. 
To serve, place flaked fish in tortillas with desired toppings of your choice.  We enjoy sliced avocado, chopped cilantro, chopped tomatoes, diced onions, sour cream...the possibilities are endless!  Enjoy! 


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'Souper' Easy Two Bean Soup
From The Joy of Food by Kitchen Kimberley

Ingredients:

1 (8 oz.) can tomato sauce                                                                                
1 (15 oz.) can pinto beans
1 (15 oz.) can dark red kidney beans
1 (14.5 oz.) can diced tomatoes with green peppers and onions
1 (4 oz.) can chopped green chiles
1 (1 lb.) bag pepper stir fry frozen vegetables
1 tsp. garlic powder
2 tsp. chili powder
1 tsp. seasoned salt
1/2 tsp. ground cumin
1/2 tsp. seasoned pepper blend

Instructions:

In a colander, rinse and drain the kidney beans, pinto beans, and the frozen vegetables.  Combine all ingredients in a saucepan over medium heat.  Bring to a boil, then reduce heat, cover and simmer for 15 minutes.  Enjoy!

Kitchen Kimberley's Tips:

• Any blend of frozen vegetables can be used in this recipe...use your favorite!
• Want a thinner consistency?  Simply add a little chicken, beef, or vegetable broth until it's just right for you. 
• This is a 'no guilt' soup as is, but if you want a little guilt, I recommend serving it over cornbread, topping it with shredded cheddar cheese, and garnishing with a dollop of sour cream and some green onions.  Yum! 

   

Four-minute Brownie Pie

An Adapted recipe by Kitchen Kimberley                            

Ingredients:

2 eggs

1 c. granulated sugar

½ c. butter, softened to room temperature

½ c. all-purpose flour

¼ cup cocoa powder

½ tsp. instant espresso powder (optional)

2 tsp. vanilla

Pinch salt

½ c. milk chocolate chips

½ c. chopped walnuts or pecans

Instructions:

Preheat oven to 325 degrees.  Place eggs, sugar, butter, flour, cocoa, espresso powder, vanilla and salt into a mixing bowl; beat for 4 minutes at medium speed.  Stir in the chocolate chips and nuts.  Pour mixture into a greased 9-inch pie plate.  Bake for 30 minutes.  (Pie will settle as it cools.)  Cut into wedges and serve with vanilla ice cream.  Enjoy!

Kitchen Kimberley’s Tips:

·         This brownie pie can also be baked in a pie crust, if desired. 

·         Any variety of chocolate chips can be used successfully in this recipe.  Substitute dark chocolate, semi-sweet, etc., for the milk chocolate chips. 

Just in case you missed it....


Terrific Turkey Chili 

 

There are countless variations on chili, and this turkey chili definitely ranks high on my list of favorites!  Packed with lean protein and plenty of flavor, this is a filling and nutritious dinner that everyone will enjoy.  

 

Ingredients:

 

1 tsp. canola oil
1 lb. ground white turkey

1 medium yellow onion, chopped

2 cloves garlic, minced

2 tbsp. chili powder

1 tbsp. dried leaf oregano

1 tbsp. dried leaf basil

1 tbsp. red wine vinegar

1 tsp. cumin

1 (15 oz.) can seasoned recipe black beans, with liquid

1 (15 oz.) can pinto beans, rinsed and drained

1 (8 oz.) can tomato sauce

2 (14.5 oz. each) cans petite diced tomatoes, with liquid

 

Instructions:

 

1.       In a large stockpot over medium-high heat, brown ground turkey and onions in hot oil until onions are translucent and turkey is no longer pink. 

2.       Add garlic, cook and stir for one minute.  Next add all seasonings and stir to blend well.

3.       Finally, add all remaining ingredients, stir, and then reduce heat to simmer.

4.       Cover and continue simmering for at least one hour to allow flavors to marry.  Enjoy!

 

Yield:  8 servings

 

Kitchen Kimberley’s Tips:

• Think spice is nice?   Add a small (4 oz.) can of diced green chiles for more flavor and heat.  Or, add cayenne pepper, to taste.   
• We like to enjoy leftovers of this as '3-Way Chili' as pictured above.  Simply ladle the chili over hot cooked spaghetti, and then top with shredded cheese and diced onions.  Enjoy!