Diabetic Side Dish of the Week – Greens and Broccoli Salad with Peppy Vinaigrette
July 11, 2021 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetes Self Management, Diabetic Side Dish of the Week | Leave a commentTags: Balsamic vinegar, Broccoli Florets, Chicken Bouillon Granules, Cooking, Diabetes, Diabetes Self Management, Diabetic Side Dish of the Week, Food, Greens and Broccoli Salad with Peppy Vinaigrette, Leaf Lettuce, mushrooms, Radishes, recipes, Spices, Sun Dried Tomato Halves
This week’s Diabetic Side Dish of the Week is Greens and Broccoli Salad with Peppy Vinaigrette. To make this week’s Recipe you’ll be needing Sun Dried Tomato Halves, Leaf Lettuce, Broccoli Florets, Mushrooms, Radishes, Balsamic Vinegar, Chicken Bouillon Granules, Spices, and more! There’s 54 calories and 7 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/
Greens and Broccoli Salad with Peppy Vinaigrette
Chock-full of fresh veggies, and weighing in at only 54 calories per serving, this Greens and Broccoli Salad is perfect for a light lunch.
Ingredients
4 sun-dried tomato halves (not packed in oil)
3 cups torn leaf lettuce
1 1/2 cups broccoli florets
1 cup sliced mushrooms
1/3 cup sliced radishes
2 tablespoons water
1 tablespoon balsamic vinegar
1 teaspoon vegetable oil
1/4 teaspoon chicken bouillon granules
1/4 teaspoon dried chervil or dried parsley
1/4 teaspoon dry mustard
1/8 teaspoon ground red pepper
Directions
Yield: 4 servings
Serving size: 1/4 of total recipe
1 – Pour boiling water over tomatoes in small bowl to cover. Let stand 5 minutes; drain.
2 – Chop tomatoes. Combine tomatoes, lettuce, broccoli, mushrooms, and radishes in large salad bowl.
3 – Combine 2 tablespoons water, vinegar, oil, bouillon granules, chervil, mustard, and red pepper in jar with tight-fitting lid; shake well. Add to salad; toss gently.
Nutrition Information:
Calories: 54 calories, Carbohydrates: 9 g, Protein: 3 g, Fat: 2 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 79 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/salads/greens-and-broccoli-salad-with-peppy-vinaigrette/
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Inside every issue you’ll find…
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Chimi Burger
July 9, 2021 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a commentTags: Chimi Burger, Chimichurri Sauce, Cooking, Food, Grilling, Jennie – O Lean Turkey Burger Patties, lettuce wraps, Radishes, recipes, Red onion, Switch
From Jennie – O Turkey here’s a recipe for a Chimi Burger. To make this recipe you’ll be needing Lettuce Wraps, JENNIE-O® Lean Turkey Burger Patties, Red Onion, Radishes, and Chimichurri Sauce. There’s 228 calories and 1 net carb per Burger. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Stay Safe and Make the SWITCH in 2021! https://www.jennieo.com/
Chimi Burger
Chimi burgers are a grilling favorite. Delight your taste buds with a lettuce wrap stuffed with a turkey burger, red onion and sliced radishes, and a drizzle of chimichurri.
Total Time – 30 Minutes
Serving Size – Makes 4 Servings
Ingredients
4 – lettuce wraps
1 – (16-ounce) package JENNIE-O® Lean Turkey Burger Patties
8 – thin slices red onion
sliced radishes
3 – tablespoons chimichurri sauce
Directions
1) Prepare burgers according to package directions. Always cook to well-done, 165°F as measured by a meat thermometer. Lay each lettuce wrap flat and place turkey burger inside. Top with red onion and radishes. Drizzle with chimichurri.
Nutrition
Calories – 228
Protein – 21.4g
Carbohydrates – 1.3g
Fiber – 0.3g
Sugars – 0.3g
Fat – 13.5g
Cholesterol – 83.8mg
Sodium – 137.5mg
Saturated Fat – 2.8g
https://www.jennieo.com/recipes/chimi-burger/
SOUTHERN-STYLE SLAW
August 23, 2020 at 6:01 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a commentTags: Apple Cider Vinegar, Bell Peppers, Cabbage, carrots, Cooking, Diabetes, Diabetic Gourmet Magazine, Dijon Mustard, Fennel, Food, Lemon juice, Lite Mayonnaise, Radishes, recipes, Red onion, SOUTHERN-STYLE SLAW, Splenda No Calorie Sweetener
I have a second Diabetic Friendly Recipe to pass along, Southern Style Slaw. To make the Slaw you’ll be needing Splenda No Calorie Sweetener, Lite Mayonnaise, Dijon Mustard, Apple Cider Vinegar, Fennel, Lemon Juice, Bell Peppers, Cabbage, Carrots, Radishes, and Red Onion. The Slaw is 100 calories and 8 net carbs per serving. Find this recipe and more all at the Diabetic Gourmet Magazine website. You can also sign up to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Enjoy and Eat Healthy in 2020! https://diabeticgourmet.com/
SOUTHERN-STYLE SLAW
Ingredients
For the dressing:
1/4 cup Splenda No Calorie Sweetener, Granulated
1 cup lite mayonnaise
2 tablespoons Dijon mustard
4 tablespoons apple cider vinegar
2 teaspoons fennel seed
3 tablespoons lemon juice
Salt & pepper, to taste
For the slaw:
2 each medium, seeded & sliced yellow bell peppers
2 each medium, seeded & sliced red bell peppers
4 cups shredded cabbage *
6 oz. bag shredded carrots *
5 each thinly sliced radishes
1 cup diced red onion
* If you would rather use store bought slaw mix, then a 14 oz. bag of cabbage coleslaw mix is about 6-3/4 cups and would work for this recipe.
Directions
1 – Whisk together all dressing ingredients until well combined. Add salt & pepper to taste.
2 – Mix together peppers, cabbage, carrots, radishes and red onion in a large bowl.
3 – Toss the dressing in with the vegetables.
4 – Chill for 60 minutes, stir and serve.
Recipe Yield: Yields 12 servings
NUTRITIONAL INFORMATION PER SERVING:
Calories: 100
Fat: 7 grams
Saturated Fat: 1 grams
Fiber: 2 grams
Sodium: 210 milligrams
Cholesterol: under 5 milligrams
Protein: 1 grams
Carbohydrates: 10 grams
https://diabeticgourmet.com/diabetic-recipe/southern-style-slaw
Wild Idea Buffalo Recipe of the Week – BUFFALO OX-BONE SOUP
January 10, 2018 at 7:05 AM | Posted in Wild Idea Buffalo | Leave a commentTags: BUFFALO OX-BONE SOUP, Cooking, Food, Onions, Radishes, recipes, Spices, Wild Idea Buffalo Recipe of the Week, Wild Idea Buffalo Shanks
This week’s Wild Idea Buffalo Recipe of the Week – BUFFALO OX-BONE SOUP. It’s made using the Wild Idea Buffalo Shanks. Below I’ve left the recipe for the BUFFALO OX-BONE SOUP along with info on the Wild Idea BUFFALO SHANKS. Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/
BUFFALO OX-BONE SOUP
This Korean style soup takes time, but it is time well spent. It is the kind of food you eat and say “I could eat this every day”. For preparing, you will want a larger pot as you simmer at a higher heat. This will help keep liquids in the pot. You will also want a heavy lid to keep the steam from escaping. (Serves 8)
Ingredients:
1 – 3.5 lb. Buffalo Shanks
1 – 2 lb. pkg. Soup Bones
Water
1 onion, quartered
2 large Daikon radishes, peeled and quartered
2 cloves garlic, halved + 2 cloves garlic, chopped
Salt (to taste)
3 Tbl. Bragg Liquid Aminos (Natural Soy) or Soy Sauce
3 Tbl. Sesame Oil
2 Tbl. green onion, chopped + 1 bunch of green onions, sliced
½ tsp. black pepper
2 tsp. red pepper flake
8 cups cooked rice
1 bunch radishes, sliced
fresh grated ginger or pickled ginger
Instructions:
1 – Wash bones and shank meat under cold water.
2 – Soak bones and shank meat in cold water for 2 hours.
3 – Rinse bones again under cold water.
4 – Bring 4 quarts of water to a boil, add washed bones and shank meat, bring to full boil. Boil for 20 minutes.
5 – Strain bones and meat and rinse under cold water. Rinse pot thoroughly to remove any fat particles.
6 – Return bones to pot and add 4 more quarts water. Bring to a boil, and boil for 30 minutes. Add, onion and radish. Cover, reduce heat to medium and simmer for 3 hours.
7 – Check meat for tenderness using two forks, If meat pulls apart, strain meat and bones, reserving liquids. Remove meat from bones and radish. If meat is not tender continue cooking until it is. Cover reserved liquids and place in refrigerator.
8 – Return bones with onion to pot and add 3 quarts of water. Over high heat, bring to a full rolling boil. Reduce heat to medium, cover and simmer for 3 hours.
9 – While bones are simmering, mix Braggs Liquid Aminos, sesame oil, chopped green onion, black pepper and chili flake together. Pull apart cooked meat and toss with soy and sesame mixture, cover and refrigerate.
10 – Drain the bones, reserving the milky broth. Cover and place in refrigerator.
11 – Remove the first reserved liquids from refrigerator and skim fat off the top. Return Bones and first reserved liquids back to pot. Add 2 cloves garlic and 3 quarts of water, and bring to a boil. Reduce heat to medium, cover and simmer for an additional 3½ hours.
12 -Strain bones, reserving liquids. Cover liquids and refrigerate overnight. (Optional: You may want to save bones for serving.)
13 – Remove both containers of liquid from refrigerator and remove any fat from the top. Marry gelatinous liquid into one pot and bring to full heat.
14 – Season with salt to taste, starting with a little and adding until milky broth has full flavor.
15 – Place prepared meat in small stock pot and add a half cup of broth. Reheat over medium heat until meat is hot.
16 – To serve, place a scoop of hot rice in center of the bowl, add desired meat portion and garnish with sliced radish and green onion. Accompany with chili flake, chopped garlic, grated ginger and salt for people to add as they like.
Soooooooo delicious!
https://wildideabuffalo.com/blogs/recipes/54932737-buffalo-ox-bone-soup
3.5 LBS. BUFFALO SHANKS
Bison bone-in shanks are great for the traditional Italian dish “Osso Buco”. The marrow is also coveted as a delicacy and is wonderful on toast points. The shank is cut from the leg portion of the bison. Four bone in shanks / 3.5 lbs.
https://wildideabuffalo.com/collections/roasts-ribs-stew/products/3-5-lbs-buffalo-shanks
“Meatless Monday” Recipe of the Week – Herb Potato Salad
July 17, 2017 at 4:52 AM | Posted in Diabetic Gourmet Magazine, Meatless Monday | Leave a commentTags: Cooking, Diabetic Gourmet Magazine, Dijon Mustard, Food, Herb Potato Salad, Meatless Monday, Potato Salad, Radishes, recipes, Red Potatoes, Yogurt
This week’s “Meatless Monday” Recipe of the Week is a Herb Potato Salad. It’s off the Diabetic Gourmet Magazine which has a large selection of Diabetic Friendly Recipes. Plus don’t forget the Diabetic Gourmet Magazine, an excellent Diabetic Recipe magazine. So Enjoy and Eat Healthy! http://diabeticgourmet.com/
Herb Potato Salad
Servings: 6
Ingredients
1 lb new red potatoes
1/2 cup sliced radishes (optional)
Dressing:
3 Tbsp plain, nonfat yogurt
1 Tbsp reduced calories mayonnaise
1-1/2 tsp Dijon mustard
1/2 tsp garlic
1/2 tsp dried basil
1/4 tsp dried thyme
1/4 tsp onion powder
1/4 tsp salt (optional)
Directions
1 – Scrub potatoes & cube. Place in medium saucepan and cover with water. Bring to a boil. Cover, reduce heat and simmer 12 minutes or until potatoes are done. Drain. Mix dressing ingredients and combine hot potatoes, dressing and radishes. Serve hot or cold.
Nutritional Information (Per Serving)
Calories: 80
Protein: 2g
Sodium: 60 mg
Fat: 1g
Carbohydrates: 16g
Exchanges: 1 Starch/Bread
Soup Special of the Day! – Buffalo Ox Bone Soup
July 3, 2016 at 4:58 AM | Posted in Soup Special of the Day, Wild Idea Buffalo | Leave a commentTags: BUFFALO OX-BONE SOUP, Cooking, Food, Green Onions, Radishes, recipes, Soup, Soup Special of the Day, Soy sauce, Wild Idea Buffalo Shanks
This week’s Soup Special of the Day is Buffalo Ox Bone Soup. It uses Wild Idea Buffalo Shanks and Wild Idea Buffalo Soup Bones. You can find this recipe at the Wild Idea Buffalo website. Where you can also find all their healthy and delicious recipes and purchase all the Wild Idea Buffalo Meat Selections. http://wildideabuffalo.com/
Buffalo Ox Bone Soup
This soup takes time, but it is time well spent. It is the kind of food you eat and say “I could eat this every day”. For preparing, you will want a larger pot as you simmer at a higher heat. This will help keep liquids in the pot. You will also want a heavy lid to keep the steam from escaping. (Serves 8)
Ingredients:
1 – 3.5 lb. Buffalo Shanks
1 – 2 lb. pkg. Soup Bones
Water
1 onion, quartered
2 large Daikon radishes, peeled and quartered
2 cloves garlic, halved + 2 cloves garlic, chopped
Salt (to taste)
3 Tbl. Bragg Liquid Aminos (Natural Soy) or Soy Sauce
3 Tbl. Sesame Oil
2 Tbl. green onion, chopped + 1 bunch of green onions, sliced
½ tsp. black pepper
2 tsp. red pepper flake
8 cups cooked rice
1 bunch radishes, sliced
fresh grated ginger or pickled ginger
Instructions:
1 – Wash bones and shank meat under cold water.
2 – Soak bones and shank meat in cold water for 2 hours.
3 – Rinse bones again under cold water.
4 – Bring 4 quarts of water to a boil, add washed bones and shank meat, bring to full boil. Boil for 20 minutes.
5 – Strain bones and meat and rinse under cold water. Rinse pot thoroughly to remove any fat particles.
6 – Return bones to pot and add 4 more quarts water. Bring to a boil, and boil for 30 minutes. Add, onion and radish. Cover, reduce heat to medium and simmer for 3 hours.
7 – Check meat for tenderness using two forks, If meat pulls apart, strain meat and bones, reserving liquids. Remove meat from bones and radish. If meat is not tender continue cooking until it is. Cover reserved liquids and place in refrigerator.
8 – Return bones with onion to pot and add 3 quarts of water. Over high heat, bring to a full rolling boil. Reduce heat to medium, cover and simmer for 3 hours.
9 – While bones are simmering, mix Braggs Liquid Aminos, sesame oil, chopped green onion, black pepper and chili flake together. Pull apart cooked meat and toss with soy and sesame mixture, cover and refrigerate.
10 -Drain the bones, reserving the milky broth. Cover and place in refrigerator.
11 – Remove the first reserved liquids from refrigerator and skim fat off the top. Return Bones and first reserved liquids back to pot. Add 2 cloves garlic and 3 quarts of water, and bring to a boil. Reduce heat to medium, cover and simmer for an additional 3½ hours.
12 – Strain bones, reserving liquids. Cover liquids and refrigerate overnight. (Optional: You may want to save bones for serving.)
13 – Remove both containers of liquid from refrigerator and remove any fat from the top. Marry gelatinous liquid into one pot and bring to full heat.
14 – Season with salt to taste, starting with a little and adding until milky broth has full flavor.
15 – Place prepared meat in small stock pot and add a half cup of broth. Reheat over medium heat until meat is hot.
16 – To serve, place a scoop of hot rice in center of the bowl, add desired meat portion and garnish with sliced radish and green onion. Accompany with chili flake, chopped garlic, grated ginger and salt for people to add as they like.
Soooooooo delicious!
http://wildideabuffalo.com/blogs/recipes/54932737-buffalo-ox-bone-soup
Low-Calorie Salads and Side Dishes Perfect for Potlucks
May 25, 2016 at 5:06 AM | Posted in Eating Well | Leave a commentTags: Baking, Cabbage, Cooking, EatingWell, Food, Grilling, Herbs, Low-Calorie Salads and Side Dishes Perfect for Potlucks, Potato Salad, Radishes, recipes, Spices
From the EatingWell website its Low-Calorie Salads and Side Dishes Perfect for Potlucks. The EatingWell website is loaded with delicious and healthy recipes like these, so enjoy! http://www.eatingwell.com/
Low-Calorie Salads and Side Dishes Perfect for Potlucks
Enjoy lighter versions of your favorite salads and sides.
Bringing a healthy dish to a party ensures that you’ll have something to eat you can feel good about (and so will everyone else). We’ve got lightened-up versions of potato salad, coleslaw, taco salad and more to treat everyone. Bring one of these healthy dishes to your next party and you’ll be sure to wow everyone’s taste buds.
Scallion-Dill Potato Salad
In this healthy potato salad recipe, yogurt replaces mayonnaise to create a creamy dressing spiked with scallions and dill……
Roasted Radishes & Leeks with Thyme
Radishes become sweet and tender when roasted in a hot oven in this easy radish recipe. If the roasting doesn’t mellow the bite of the radish enough, stir in a sprinkle of sugar or honey along with the butter and thyme…..
Roasted Cabbage with Chive-Mustard Vinaigrette
In this roasted cabbage recipe, cabbage wedges are roasted at a high temperature, creating an amazing texture and sweet flavor. Serve the roasted cabbage wedges drizzled with the chive-mustard vinaigrette as a side dish for roast poultry, meat or fish, or alone with crusty bread…..
* Click the link below to get all the Low-Calorie Salads and Side Dishes Perfect for Potlucks
http://www.eatingwell.com/recipes_menus/recipe_slideshows/low_calorie_salads_and_side_dishes_perfect_for_potlucks
Low-Calorie Salads and Side Dishes Perfect for Potlucks
April 15, 2016 at 5:23 AM | Posted in Eating Well | Leave a commentTags: Baking, Cabbage, Cauliflower, Cooking, Diabetes, Diabetic Living Online, Food, low calorie, Radishes, recipes, Salads, Side Dishes
From the EatingWell website it’s Low-Calorie Salads and Side Dishes Perfect for Potlucks. Here’s some lightened-up versions of potato salad, coleslaw, and taco salad. Find them all at EatingWell website! http://www.eatingwell.com/
Low-Calorie Salads and Side Dishes Perfect for Potlucks
Enjoy lighter versions of your favorite salads and sides.
Bringing a healthy dish to a party ensures that you’ll have something to eat you can feel good about (and so will everyone else). We’ve got lightened-up versions of potato salad, coleslaw, taco salad and more to treat everyone. Bring one of these healthy dishes to your next party.
Scallion-Dill Potato Salad
In this healthy potato salad recipe, yogurt replaces mayonnaise to create a creamy dressing spiked with scallions and dill…..
Roasted Radishes & Leeks with Thyme
Radishes become sweet and tender when roasted in a hot oven in this easy radish recipe. If the roasting doesn’t mellow the bite of the radish enough, stir in a sprinkle of sugar or honey along with the butter and thyme…….
Roasted Cabbage with Chive-Mustard Vinaigrette
In this roasted cabbage recipe, cabbage wedges are roasted at a high temperature, creating an amazing texture and sweet flavor. Serve the roasted cabbage wedges drizzled with the chive-mustard vinaigrette as a side dish for roast poultry, meat or fish, or alone with crusty bread……
* Click the link below to get all the Low-Calorie Salads and Side Dishes Perfect for Potlucks
Wild Idea Buffalo Recipe of the Week – BUFFALO OX-BONE SOUP
November 11, 2015 at 6:01 AM | Posted in Wild Idea Buffalo | Leave a commentTags: BUFFALO OX-BONE SOUP, Cooking, Food, Radishes, recipes, Soup Bones, Spices, Wild Idea Buffalo Recipe of the Week, Wild Idea Buffalo Shanks
This week’s Wild Idea Buffalo Recipe of the Week is BUFFALO OX-BONE SOUP. It uses Wild Idea Buffalo Shanks and Wild Idea Buffalo Soup Bones. Heat these cool Autumn days up with this week’s recipe. Wild Idea Buffalo has a brand new website where you can find all their healthy and delicious recipes and purchase all the Wild Idea Buffalo Meat Selections. http://wildideabuffalo.com/
BUFFALO OX-BONE SOUP
This soup takes time, but it is time well spent. It is the kind of food you eat and say “I could eat this every day”. For preparing, you will want a larger pot as you simmer at a higher heat. This will help keep liquids in the pot. You will also want a heavy lid to keep the steam from escaping. (Serves 8)
Ingredients:
1 – 3.5 lb. Buffalo Shanks
1 – 2 lb. pkg. Soup Bones
Water
1 onion, quartered
2 large Daikon radishes, peeled and quartered
2 cloves garlic, halved + 2 cloves garlic, chopped
Salt (to taste)
3 Tbl. Bragg Liquid Aminos (Natural Soy) or Soy Sauce
3 Tbl. Sesame Oil
2 Tbl. green onion, chopped + 1 bunch of green onions, sliced
½ tsp. black pepper
2 tsp. red pepper flake
8 cups cooked rice
1 bunch radishes, sliced
fresh grated ginger or pickled ginger
Instructions:
1 – Wash bones and shank meat under cold water.
2 – Soak bones and shank meat in cold water for 2 hours.
3 – Rinse bones again under cold water.
4 – Bring 4 quarts of water to a boil, add washed bones and shank meat, bring to full boil. Boil for 20 minutes.
5 – Strain bones and meat and rinse under cold water. Rinse pot thoroughly to remove any fat particles.
6 – Return bones to pot and add 4 more quarts water. Bring to a boil, and boil for 30 minutes. Add, onion and radish. Cover, reduce heat to medium and simmer for 3 hours.
7 – Check meat for tenderness using two forks, If meat pulls apart, strain meat and bones, reserving liquids. Remove meat from bones and radish. If meat is not tender continue cooking until it is. Cover reserved liquids and place in refrigerator.
8 – Return bones with onion to pot and add 3 quarts of water. Over high heat, bring to a full rolling boil. Reduce heat to medium, cover and simmer for 3 hours.
9 – While bones are simmering, mix Braggs Liquid Aminos, sesame oil, chopped green onion, black pepper and chili flake together. Pull apart cooked meat and toss with soy and sesame mixture, cover and refrigerate.
10 -Drain the bones, reserving the milky broth. Cover and place in refrigerator.
11 – Remove the first reserved liquids from refrigerator and skim fat off the top. Return Bones and first reserved liquids back to pot. Add 2 cloves garlic and 3 quarts of water, and bring to a boil. Reduce heat to medium, cover and simmer for an additional 3½ hours.
12 – Strain bones, reserving liquids. Cover liquids and refrigerate overnight. (Optional: You may want to save bones for serving.)
13 – Remove both containers of liquid from refrigerator and remove any fat from the top. Marry gelatinous liquid into one pot and bring to full heat.
14 – Season with salt to taste, starting with a little and adding until milky broth has full flavor.
15 – Place prepared meat in small stock pot and add a half cup of broth. Reheat over medium heat until meat is hot.
16 – To serve, place a scoop of hot rice in center of the bowl, add desired meat portion and garnish with sliced radish and green onion. Accompany with chili flake, chopped garlic, grated ginger and salt for people to add as they like.
Soooooooo delicious!
http://wildideabuffalo.com/blogs/recipes/54932737-buffalo-ox-bone-soup
Beer-Battered Fish Tacos
May 6, 2015 at 5:31 PM | Posted in fish, tacos, tilapia | Leave a commentTags: Beer Batter, Beer-Battered Fish Tacos, Cooking, Dinner, Fish, Food, Mission Flour Tortillas, Radishes, recipes, Salsa, Tilapia
Today’s Menu: Beer-Battered Fish Tacos
The weather is heating up a bit around here, in the 80’s and a little humid. Went early this morning to our local Kroger and had to buy a new Oil Thermometer, got the old one out and it was broke. I need to make tonight’s dinner. Came back and did a load of laundry and picked up around the house. Then at Noon I met a couple of long time High School friends for lunch at BW 3’s. We usually meet over there when my one friend comes into town for a visit. I like it there because there is a lot of room and not so crowded in my wheelchair. Great catching up with both of them. For dinner tonight its Beer-Battered Fish Tacos.
While at Kroger yesterday I picked up some nice looking Tilapia Fillets, which I’m using for tonight’s dinner. Came 
across the recipe for Beer-Battered Fish Tacos on the Cooking.com website so I thought I would give it a try! For the Fish I’ll need; Canola Oil, 1 cup All-Purpose Flour, 1 teaspoon Sea Salt, 1/2 teaspoon freshly Ground Black Pepper, 1 cup beer (, 1 pound Tilapia Fillet (cut into 1-inch wide strips), and Mission Flour Tortillas. To prepare it I’m using a small Dutch Oven. In the small, heavy-bottomed Dutch Oven fitted with a deep-fry thermometer, I added enough vegetable oil so that it covered the bottom inch of the pan. Heated on medium-high.
In a shallow bowl, stirred together the flour, salt and pepper. Stir in the beer to make a batter. Added the Tilapia to the batter to coat. When the oil reached 350 degrees F, added the Tilapia in batches, being careful not to overcrowd the pot. Also be very careful to avoid any splashing of the hot oil when adding the Tilapia. Cook the pieces until crispy and golden, about 2 to 4 minutes. Drained on paper towels. Divide the fish among the tortillas and served with the toppings.
For optional toppings you can use; Sliced radishes, Salsa, Sour cream, Cilantro, Lettuce, Avocado, or Lime wedges. I 
used Sliced Radishes, Simple Truth Black Bean and Corn Salsa, Daisy Reduced Fat Sour Cream, and Lettuce. And what a Taco! The Tilapia was incredible with the Beer Batter, and all the toppings work perfect with Tilapia. Another one of those”Keeper Recipes”, that I’ll be fixing again! I’ve left the original recipe along with its web link at the end of the post. I made some changes to the recipe, one being using Mission Flour Tortillas instead of a Corn Tortilla. I prefer the Flour over Corn, just don’t enjoy the Corn Tortillas as much. For dessert later a Jello Sugar Free Double Chocolate Pudding topped with Cool Whip Free.
Beer-Battered Fish Tacos
Cooking.com
4 to 6 servings
The rich taste of beer enhances the flavor of the fish in this quick dish. Look for a dark and full-bodied beer such as Negra Modelo or Dos Equis Amber. And serve leftover bottles with the fish at the table.
Ingredients
Vegetable oil
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup beer (such as Negra Modelo)
1 pound tilapia fillet, cut into 1-inch wide strips
8 to 12 (6-inch) corn tortillas
For the toppings:
Sliced radishes
Salsa
Sour cream
Cilantro
Avocado
Lime wedges
Directions
1 – In a small, heavy-bottomed saucepan fitted with a deep-fry thermometer, add enough vegetable oil so that it covers the bottom inch of the pan. Heat on medium-high.
2 – In a pie plate or shallow bowl, stir together the flour, salt and pepper. Stir in the beer to make a batter. Add the tilapia to the batter to coat. When the oil reaches 350 degrees F, add the tilapia in batches, being careful not to overcrowd the pot. Cook the pieces until crispy and golden, about 2 to 4 minutes. Drain on paper towels. Divide the fish among the tortillas and serve with the toppings.
Get Cooking: http://www.cooking.com/recipes-and-more/recipes/beer-battered-fish-tacos-recipe-print#ixzz3ZJrzbaXm
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