Gladewater and a Turkey Sandwich

A few weeks ago my friend and I went to Gladewater, Texas for her Birthday. We went to shop and have a nice lunch. It was a great afternoon. Lots of nostalgic items to see and very friendly shop owners. Gladewater boasts that they are the antique capital of east Texas. The city has done an amazing job of making the shopping experience great. The sidewalks are well maintained and wheelchair accessible.  All the shops were in great shape too. I never once worried if a building was safe to enter (you know sometimes that is a concern in an "antique mall"). There was one shop though? I am laughing, it was the best looking building on the block. But inside there were lots of life sized decorative items. Things like a suit of armor, a butler, and a King Tut like sarcophagus. That place made me a little jumpy. I felt watched! Ha Ha! We had a lot of fun. Definitely a nice city to visit.

When we stopped for lunch. We decided on the Roundup Cafe. It is a cute little cafe that has great baked goods. In fact they come to the table with a little plate of mini muffins while you place your order. We both ordered soup and sandwich. The soup was broccoli and cheese. It was nice, thick and very creamy. The sandwich was turkey with avocado, tomato and cream cheese. I had mine on wheat bread and my friend had hers on a croissant. I really enjoyed this combination. They served bread and butter pickle slices to add to the sandwich. When you add the pickles it reminded me of jalapeno cream cheese. I couldn't wait to go home and try to re-create the sandwich with candied jalapenos. We didn't miss out on dessert. One of the regulars recommended we share a piece of Hawaiian Wedding Cake. So we did of course. It was so good. It taste like pineapple fluff on a moist yellow cake. So good! I am going to try to make that at home next.

Here is my version of the Roundup Cafe sandwich:

Gladewater Turkey Sandwich
Serves 2

Ingredients

4 slices multi-grain bread (I used 12 grain)
2 oz light cream cheese, softened
6 slices smoked turkey
4 tomato slices
1 avocado, sliced
kosher salt, to taste
8 candied jalapeno slices (or bread and butter pickles)

Directions

Spread each slice of bread with cream cheese, being carefully not to tare the bread. Layer two pieces of bread with turkey, tomato and avocado. Season tomato and avocado with salt. Add jalapeno slices and remaining slices of bread. Slice sandwiches in half and serve.

For more antique shopping and lunch ideas:

Check out this previous post about 

Cornbread Sandwiches and Jefferson, Texas.

Linking to:

Ms. enPlace: See Ya in the Gumbo
This Gal Cooks: Marvelous Mondays
The Plaid and Paisley Kitchen: Show Me Your Plaid Mondays
Anyonita's Nibbles: Tasty Tuesdays
Miz Helen's Country Cottage: Full Plate Thursday
Carole's Chatter: Food on Fridays - Sandwiches

Spiced Chickpea Tomato Soup

Do you ever have a hard time making a grocery list? I have needed to go to the store for days (I went today finally). I just could not decide what to cook or put on the list. This is a pantry soup I made yesterday from what was still hanging around. It is full of warm spice flavors from India. It is a great soup for fall. This soup has a nice tart flavor too. You would swear their is some citrus in the recipe. It is very creamy with not a bit of cream. This soup is so satisfying that just a cup will do. It would be wonderful with a mozzarella grill cheese. Or if you prefer go for the whole bowl and drizzle it with some yogurt. If you can not find whole cardamon I have a substitute for you. Garam Masala is commonly made of cumin, cardamon, clove, coriander, black pepper and cinnamon. You could use 2 or 3 teaspoons of store bought Garam Masala for my blend of spices. I plan to make it chunky style next time. I will grind the whole spices in a spice mill and leave all the veggies whole. I think I will like the texture of the soup not pureed too. This is really a great twist on tomato soup.

Spiced Chickpea Tomato Soup

Makes about 2 quarts

Serves: 4 or 8 as a starter

Ingredients

2 Tbsp. olive oil

1 medium onion, coarsely chopped

2 cloves garlic, minced

1” of fresh ginger, peeled and minced

2 cans chickpeas, drained

2 tsp whole cumin

2 green cardamom pods, seeds only

1 black cardamom pod, seeds only

1/4 tsp ground cloves

1/4 tsp ground pepper

1/4 tsp ground coriander

1/4 tsp ground cinnamon

1/2 tsp kosher salt

1/4 tsp black pepper

1/4 tsp red pepper flakes

1 small bay leaf

1 (28-ounce) can crushed tomatoes

2 cups chicken stock

Directions

Heat a medium pot with olive oil over medium heat. Add onion, ginger, garlic and cook until onion is translucent. Add chickpeas to pot and cook a minute or two. Season the chickpeas with all the spices. Stir in tomatoes, then stock. Bring to a boil reduce to a simmer. Simmer soup 10 minutes to combine flavors. Remove from heat; puree with an immersion blender and serve.

Linking to:
Ms. enPlace: See Ya in the Gumbo
This Gal Cooks: Marvelous Mondays
The Plaid and Paisley Kitchen: Show Me Your Plaid Mondays
Love Bakes Good Cakes: All My Bloggy Friends
Anyonita's Nibbles: Tasty Tuesdays
Buns In My Oven: What's Cookin Wednesday
Horrific Knits: Fall Into the Holidays

BBQ Spaghetti Squash with Pulled Chicken

I was first introduced to spaghetti squash at a Weight Watchers meeting. We always cooked it in the microwave and topped it with spaghetti sauce. Very delicious! It does not taste like pasta. So don't believe people who boast that claim. But it is very, very good and a great low carb alternative. 

Well I think dear sister and I have found a better way to cook spaghetti squash. It was her idea, we were at her house and she asked can we grill the spaghetti squash? I didn't know so I turned to Google. I found a how-to on Livestrong.com and we gave it a try. It is so much better than the microwave. The microwave method produces a lot of water in the squash strands which inevitably thins out the pasta sauce. The grill produces perfect strands with a slightly nutty flavor. They are moist but do not thin out the pasta sauce. Just perfect. Sister decided she likes it best on it's own as a side with butter and Parmesan. She is right it is delicious that way. But I still think it is great topped with all kinds of sauces.

This is the second time I tried the grill method. I had BBQ Spaghetti on my mind. So I took a leftover roasted chicken from Mom's and turned it into BBQ Pulled Chicken to serve over grilled spaghetti squash. It turned out so good. I like all the extra veggies in the chicken. The chipotle tomatoes add a lot of smoke and spice without drowning everything in BBQ sauce. The Sweet and Spicy Rub and basil add a sweet touch too. In the photos I show whole leaves of basil but I tore them up on my serving. I liked the occasional bite with the sweet fresh herb. This recipe could easy serve four to six depending on the size of the squash and chicken you use. I had a small squash and a large chicken, so I have some pulled chicken left. I sure wish I had another spaghetti squash.

BBQ Spaghetti Squash with Pulled Chicken

Serves 4 to 6

Ingredients

For the Spaghetti Squash:

1 Spaghetti Squash

Vegetable oil

Sweet and Spicy Rub for Salmon (recipe below)

For the Pulled Chicken:

1 Tbsp olive oil

1 onion, chopped

1 green bell pepper, chopped

1 garlic clove, minced

1 (15 oz) can diced tomatoes with chipotle

1/2 cup Hickory BBQ sauce (I used KC Masterpiece)

1/2 cup water

1 roasted chicken, meat pulled from bones

1 tsp Sweet and Spicy Rub for Salmon (plus more for a garnish)

Fresh Basil, torn

Directions

In a 3 quart pot, heat olive oil on med-high heat. Add onions and peppers sauté until they begin to soften. Add garlic and sauté a minute more. Add tomatoes, BBQ sauce, water, chicken and rub. Bring to a boil, reduce heat to low and continue to simmer covered until ready to serve.

Pre-heat grill to high heat for 10 minutes, and then turn it down to medium heat to cook the squash. While pre-heating the grill, wash the outside shell of the spaghetti squash, cut the squash in half lengthwise and scoop out the seeds.

Rub the cut-side with vegetable oil and sprinkle with Sweet and Spicy Rub before placing it on the grill. Place the squash cut-side down directly on the grate. Cook the squash for 20 minutes. Flip squash cut-side up after 20 minutes. Cook another 20 minutes checking for doneness on occasion. Check the squash by touch the inside with a fork to see if the fibers are cooked and ready to pull apart. Remove from grill.

When squash is cool enough to handle, cut each half in half. Place each quarter on a plate and pull the squash into spaghetti like strands. Top each with pulled chicken and garnish with more Sweet and Spicy Rub and torn basil leaves. Serve!

Sweet and Spicy Rub for Salmon

Ingredients

2 Tablespoons Brown Sugar

1 Tablespoon Chili Powder

1 teaspoon Cumin

1/2 teaspoon salt

1/2 teaspoon pepper

Directions

In a small bowl, mix all the rub ingredients until combined.

Note: This rub is great on the Cedar-Planked Salmon recipe found here. Also delicious on grilled chicken and pork. Absolutely amazing on popcorn!

Linking to:
Buns In My Oven - What's Cookin Wednesday
Miz Helen's Country Cottage: Full Plate Thursday
My Turn for Us: Freedom Fridays
The Tumbleweed Contessa: Chicken - Saturday Dishes Linky Party
Ms. enPlace: See Ya in the Gumbo
This Gal Cooks: Marvelous Mondays
The Plaid and Paisley Kitchen: Show Me Your Plaid Mondays
Love Bakes Good Cakes: All My Bloggy Friends
Anyonita's Nibbles: Tasty Tuesdays
Carole's Chatter: Food on Fridays - Leftovers

Seaweed Salad: Trick or Treat?

Something I don’t think I have shared with you is that I love sushi. Mom is the one who introduced me to this tasty cuisine. I was an immediate fan. It is another one of the things only the girls in my family enjoy. Sushi is so beautiful. It is definitely an art form. I know many of you are wrinkling up your nose thinking raw fish? But I promise raw fish is so mild, it is the cooking of the fish that brings out its strong “fishy” flavor. Try it you might like it.

Now Seaweed Salad is something I learned to love. The first time I tried it the sushi chef sent it to the table, we did not order it. I was not a fan. Then one day I went to dinner with some new sushi fans, my friend’s husband raved about the Seaweed Salad at this restaurant. So I decided to give it another try. It was so good. I really like the briny sea flavor. The dressing is delicious and I love the toasted sesame with the soy sauce.

Texture is something I am still learning about. Some seaweed has a soft texture almost slick. Others have a firm almost crunchy texture. I am a fan of something in between, a little chewy or squidgy. Problem is I don’t know my seaweed by name yet. They are all dark almost black green when dried, quite hard to identify. I get the seaweed (wakame) at an Asian market. I have bought it in two forms; whole and shredded. You really don’t know its size, color or texture until it is re-constituted. This is where the Trick comes in. When you plunge the dried seaweed in the water it comes alive! SPOOKY!!!! Kids would love this part. It moves and grows to three times it size, so amazing to watch. The whole wakame needs to have the spine of the leaves removed and be sliced thin. This is the texture I think I like best. It is more like what the restaurants serve. The shredded variety is what I used today and you can see it was a mix of seaweed and already chopped. It almost looks like spring mix salad greens. It has a mix of textures. Both taste great with the savory nutty dressing. The seaweed almost absorbs the dressing so don’t worry if it looks like a lot of dressing. I make the dressing two ways. The basic recipe is mild and I think let’s the briny sea flavor shine. But if you add some garlic and red pepper you get a little spicy heat, also very good. Now you have to try it to decide if this is a Trick or a Treat. For me it is a definite Treat.

Seaweed Salad

Ingredients

3/4 oz dried wakame

3 tablespoons rice vinegar

3 tablespoons light soy sauce

2 tablespoons sesame oil

1 teaspoon sugar

1 teaspoon finely grated ginger

Optional (for heat):

1/2 tsp minced garlic

1/8 tsp red pepper flakes

For garnish:

2 scallions, thinly sliced

1 tablespoon toasted sesame seeds

Directions

Soak dried wakame according to package directions. Drain thoroughly and place in a bowl.

Mix vinegar, soy sauce, sesame oil, sugar, and ginger in a bowl until sugar is dissolved. Add garlic and red pepper flakes if using.

Pour the dressing over the wakame and mix to combine. Chill in refrigerator. Sprinkle with scallions and toasted sesame seeds prior to serving.

Linking to:
Miz Helen's Country Cottage: Full Plate Thursday
My Turn for Us: Freedom Fridays

Birthday Pug

My little pug baby is 10 years old today! (I just crossed a line somewhere, I am now one of those people who blog about their four-legged family. No turning back now!) She is celebrating by sleeping most of the day. Her Auntie did make her bacon this morning. Thank you Auntie! Tomorrow her MeMe plans a nice Sunday chicken dinner for her. What a lucky pug!

She is definitely Everything Nice!

Happy Birthday!

Sweet Thing

Yellow Bell Pepper Soup

I just know any day now soup weather will be here to stay. Every morning I open the door and it feels like it is here for only about a hour. Then the temperature spikes and it is still sweltering hot.

Well I just could not wait any longer, I had to make a pot of soup when I saw bell peppers on sale. I bought some beautiful yellow bell peppers to make Yellow Bell Pepper Soup. This recipe was inspired by a cup of soup I had at a local Italian restaurant called Chianti. One of my clients is an Engineer who specializes in aviation and sport fields. I do spec writing and presentations for him. One Christmas he took all of us to lunch at Chianti to celebrate. The Yellow Bell Pepper Soup was his first recommendation. It is a chef special from their menu and not always available. It was so delicious. I had never had anything like it before. So of course I set out to make it a home. I started with a red pepper soup recipe and tried to make it with as little fat and cream as I could. It turned out wonderful. It is such a beautiful color and very creamy. I have made it several times now. Once I roasted and peeled the peppers and then made the soup. It gives it a smoky flavor in the background. I do think it is sweeter made with fresh peppers though. Believe it or not it is also great as a chilled soup. Enjoy this soup as a starter or lunch with half a sandwich. I think I need to make a double batch next time. It is that good!

Yellow Bell Pepper Soup

Servings 4

Ingredients

1 Tbsp Olive Oil

4 large yellow bell peppers, deseeded, chunked

2 shallots, diced

3 cloves garlic, minced

1/2 tsp dried thyme

1/2 tsp dried basil

2 cups vegetable stock

1/4 cup fat free half and half

Salt, black pepper and red pepper flakes to taste

Instructions

In a 4 qt soup pot saute the shallots, garlic, and yellow bell pepper in the olive oil for 3 minutes. Add the herbs, salt, pepper and stock. Reduce heat and simmer for about 15 minutes covered. Take off the stove and blend with an immersion blender until smooth. Or pour the mixture into a blender or food processor and puree until smooth. Return to soup pot and add half and half, do not let it simmer or boil after adding half and half. Taste for seasoning; adjust to taste, then serve.

Linking to:
Ms. enPlace: See Ya in the Gumbo
The Plaid and Paisley Kitchen: Show Me Your Plaid Monday's
This Gal Cooks: Marvelous Mondays Link Party
Love Bakes Good Cakes: All My Bloggy Friends
Memories By the Mile: Tuesday Trivia - Arizona and Link Party
Anyonita's Nibbles: Tasty Tuesdays
Buns In My Oven: What's Cookin Wednesday
My Turn For Us: Freedom Fridays
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky

Quickie Pad Thai

I discovered this recipe in Redbook magazine while at the hair salon back in August. The article was about 3 no cook pasta sauces. I wrote down the title of the article, the issue month and the ingredients for one of the recipes. I just new I would be able to find the recipes on-line. I have been so disappointed, I keep looking but have yet to see the article on-line. So I had to go it alone and try the recipe from the list of ingredients. It is a great easy weeknight recipe. It makes a lot of great noodles and veggies. The leftovers were perfect for lunch later in the week. The flavor of the sauce was well balanced and big on peanut flavor. I found for my taste, I would like a little more spice so I added a drizzle of Sriracha. It was perfect then. Dear sister wanted more salt so she added ponzu to her portion. So I suggest letting everyone customize their bowls with the garnishes of their choice. Definitely a recipe I will make again. Delicious!

Quickie Pad Thai

Adapted from: Redbook August 2013

Make 6 servings                                     

Ingredients

1 lb. linguine, dry uncooked

2 carrots, peeled and julienned

1/4 to 1/2 cup red onion, sliced

1to 1-1/2 cup sugar snap peas, sliced on the diagonal

For the sauce:

1/2 cup peanut butter

2 Tbsp soy sauce

2 Tbsp lime juice

1 Tbsp ginger, minced

1 garlic clove, minced

1/2 tsp sugar

1/2 cup water

For the garnishes:

1/4 cup cilantro, chopped

1/4 cup peanuts, chopped

1 lime, sliced into wedges

Sriracha hot chili sauce (optional)

Additional soy sauce (optional)

Directions

Place a large pot of water to boil. In the mean time, prepare vegetables and garnishes. Combine peanut butter, soy sauce, lime juice, ginger, garlic, sugar, and water in a small bowl whisk until smooth. Season the water with salt and drop pasta into boiling water. Cook pasta according to box instructions.

Drain pasta and mix with sauce, carrots, onions, and snap peas. Divide into bowls. Garnish with cilantro and peanuts. Serve with lime wedges, Sriracha and additional soy sauce.

Linking to:
Ms. enPlace: See Ya in the Gumbo
The Plaid and Paisley Kitchen: Show Me Your Plaid Monday's
This Gal Cooks: Marvelous Mondays Link Party
Love Bakes Good Cakes: All My Bloggy Friends
Memories By the Mile: Tuesday Trivia - Arizona and Link Party
Anyonita's Nibbles: Tasty Tuesdays
Buns In My Oven: What's Cookin Wednesday
My Turn For Us: Freedom Fridays
Carole's Chatter: Food on Fridays - Nuts

Hunan Chili Mushrooms

Sometimes I just crave nothing but vegetables. It is usually after a week where I did not cook much. Or I dined on quick convenient foods like sandwiches, burgers, pizza, etc. Usually the first thing that pops in my head is veggie stir-fries. Or big portobello mushrooms. I love mushrooms! 

This recipe is for one of those veggie cravings. I took a beef recipe from a check out stand recipe mag and substituted portobello mushrooms. It was so good! Not too spicy just right. I loved the combination of mushrooms, peppers and corn. The portobellos really do deliver a beefy texture and flavor in this dish. The only problem is they made everything a little brown. Does not make for a pretty photo. I think next time I will try baby bellas cut in half or quartered. If that does not help I will try white button mushrooms. I am pretty sure it is the gills of the portobellos that are to blame for the browning of this dish. Maybe the baby bellas will have the beefy flavor and less color. Definitely worth making again and refining it a little. Maybe next week in fact. I will be sure to share the results.

Hunan Chili Mushrooms
Serves 2 or 4 as part of a multi-course meal

Ingredients

1 lb mushrooms (portobello, baby bellas or white), sliced

3 Tbsp vegetable oil

3 Tbsp reduced sodium soy sauce

1 Tbsp dry sherry

1 Tbsp cornstarch

2 tsp brown sugar

1 can baby corn, drained

3 green onions cut into 1 inch pieces

1” piece of ginger, peeled and minced

2 cloves garlic, minced

1 red bell pepper, cut into strips

1 jalapeno, seeded and cut into thin strips

1 tsp hot chili oil

Hot cooked rice

Directions

Prepare mushrooms and other ingredients. Combine 1 Tbsp vegetable oil, soy sauce, sherry, cornstarch and brown sugar in medium bowl, set aside.

Heat work over high heat for 1 minute or until hot. Drizzle 1 Tbsp vegetable oil into wok and heat 30 seconds. Add mushrooms; stir-fry until mushrooms begin to brown. Push mushrooms to the sides of wok drizzle in remaining 1 Tbsp vegetable oil add corn, onions, ginger, garlic, red pepper and jalapeno to wok stir-fry 1 minute. Add sauce mixture and chili oil. Cook and stir until heated through and sauce begins to thicken. Serve over hot rice.

To see how this recipe has be updated (Click here).

Linking to:
Ms. enPlace: See Ya in the Gumbo
The Plaid and Paisley Kitchen: Show Me Your Plaid Monday's
This Gal Cooks: Marvelous Mondays Link Party
Love Bakes Good Cakes: All My Bloggy Friends
Memories By the Mile: Tuesday Trivia - Arizona and Link Party
Anyonita's Nibbles: Tasty Tuesdays
Buns In My Oven: What's Cookin Wednesday
Carole's Chatter: Food on Fridays Stir-Fry
My Turn For Us: Freedom Fridays

Butterfinger Pie

This recipe is an oldie but a goodie. I remember making them for Mom as a young girl to take to family pot lucks with the cousins. Probably on the list of the first recipes I made. I can't remember the last time we had one. I am just glad we made it for Labor Day. It was so re-freshing on such a hot day. Who can resist ice cream and butterfingers? Definitely a recipe we should not neglect again.

Butterfinger Pie

Serves 8

Ingredients

1 ready made graham cracker  or chocolate cookie crust

1 quart Vanilla ice cream

6 regular size Butterfinger Candy Bars

8 oz. Cool whip, thawed or Homemade whipped cream

Directions

Set ice cream on counter to soften. Place cool whip in refrigerator to thaw. Crush 4 butterfingers in a plastic storage bag or crumble with the tine of a fork. Mix crushed candy bars and ice cream together. Add mixture to pie crust. Freeze until firm. When ready to serve, crush remaining butterfingers. Top with whipped topping of choice and garnish with crushed butterfingers.

Linking to:
Ms. enPlace: See Ya in the Gumbo
This Gal Cooks: Marvelous Mondays
Jam Hands: Recipe Sharing Monday
The Tumbleweed Contessa: What'd you do this weekend?
Love Bakes Good Cakes: All My Bloggy Friends
Memories by the Mile: Tuesday Trivia - South Carolina and Link Party
Buns In My Oven: What's Cookin' Wednesday
Miz Helen's Country Cottage: Full Plate Thursday
My Turn for Us: Freedom Fridays
Carole's Chatter: Food on Fridays-Desserts

Avocado Potato Salad

We had a great Labor Day! I am just getting around to posting about it. We celebrated at Mom and Dad's, loading up the smoker with ribs, chicken and a brisket. We also made a few salads and a Butterfinger Ice Cream Pie. Mom's request was Avocado Potato Salad, so we made it together. This is a salad I created after having it for the first time at Deli-tini. My friend and co-worker took me there years ago. They have closed since then but I remember the place fondly. Everyone was so nice there. They had delicious, very creative sandwiches and wraps with even better names. Avocado Potato Salad was one of their creative sides that left you wanting more. They would put this little cup of delicious potato salad next to your fun special sandwich. It taste like someone mixed potatoes into the guacamole. So good I had to try making it at home in a larger batch.

This salad is a creamy, smoky, crunchy, and spicy version of potato salad. It taste like guacamole dressed potatoes. It gets all it's smoky flavor from the bacon of course. The crunch is courtesy of the celery and green onions. All the creamy texture comes from the avocado dressing. It can be made ahead of time too. The lime juice, mayo and sour cream stops the avocado from turning brown.  The jalapeno gives it all the spice you need. But adjust the jalapeno to your taste, depending on the brand you buy it can be on the spicy side. This salad is so good! I am already sad that it is gone.

Avocado Potato Salad

Yield: 8 servings

Ingredients

2 pounds small red potatoes, quartered

6 bacon strips, cooked and crumbled

6 green onions, thinly sliced

2 celery ribs, diced fine

4 medium ripe avocados, pitted, peeled and diced, divided

1/2 cup light sour cream

4 Tbsp light mayonnaise

2 tsp Dijon mustard

3 Tbsp lime juice

1 tsp salt

1/2 teaspoon pepper

2 Tbsp pickled jalapeno peppers, chopped

1/2 cup cilantro, chopped

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain and cool.

In a large bowl, combine the potatoes, bacon, celery, jalapeno and onions. For dressing combine two avocados, sour cream, mayonnaise, mustard, lime juice, salt and pepper. Stir and mash until well blended. Stir in cilantro.

Pour over potato mixture and toss to coat. Cube remaining avocado; gently stir into potato salad.

Linking 
to:
Ms. enPlace: See Ya in the Gumbo
This Gal Cooks: Marvelous Mondays
Jam Hands: Recipe Sharing Monday
The Tumbleweed Contessa: What'd you do this weekend?
Love Bakes Good Cakes: All My Bloggy Friends
Memories by the Mile: Tuesday Trivia - South Carolina and Link Party
Buns In My Oven: What's Cookin' Wednesday
Miz Helen's Country Cottage: Full Plate Thursday
My Turn for Us: Freedom Fridays
My Pinterventures: Summer Salads Party

Baja Beach Tacos Two Ways

You are about to see the laziest photos of some really good tacos. I guess I was too hungry for food styling. Does that ever happen to you? You want to share a recipe in the best possible way but you just want to get the delicious food in your mouth now! Anyway...

Saturday Mom came over to look at recipes for Labor Day. I decided to treat her to Baja Style Fish Tacos. The girls in the family love fish tacos. Dad not so much. So she doesn't make them at home and she rarely gets to our favorite place in Bossier City, LA. Don Juanz is a great surfer style taco bar. They serve very fresh and light Mexican fare. We love their Baja Beach Fish Tacos! This taco has sushi grade yellow fin tuna grilled rare and dressed with creamy lime cilantro dressing, cabbage, cilantro, and jack cheese in a fresh corn tortilla. So so good! This is my attempt at recreating their tacos at home.

I started by making the dressing first. That was the one ingredient I had not made before. I saw a lot of recipes out there, but I decided to pick my favorite ingredients from each. It turned out a little strong on it's own. I used a huge garlic clove and it gave the dressing a lot of heat. But it was perfect on the taco. I think next time I will use a smaller garlic clove and see what happens. Right now I would say reserve this dressing for tacos. I wouldn't go covering a bunch of lettuce with it. I am going to try a shrimp taco with it real soon.

For the tuna I chose to use frozen fillets that I thawed. That is what my store had that day. It worked out really well. I seasoned them really simply with my spiced salt blend and grilled them. This is where the fun begins. The toppings! Don Juanz has two different tacos the Baja Beach I described earlier and the Pacific Rim which is topped with lettuce, mandarin oranges, jack cheese and cilantro. I could not pick one, so I made both. I still can't pick which one I like best. They are both great. The Baja Beach style is crunchy from the cabbage and the lime cilantro dressing is more notable. The Pacific Rim style is sweet and juicy from the mandarin oranges. The best thing to do is have one of each.

All in all I think this copycat recipe was a success. Mom loved them and dear sister popped in a little later to try one. She asked how did I find Don Juanz's recipes. So I think this recipe is close enough for my family. I hope you will enjoy them as well.

Baja Beach Tacos Two Ways

Serves 4

Ingredients

8 corn tortillas

2 tuna steaks (less than 8 oz each)

Olive oil

Spiced Salt, to taste (click here for recipe)

Creamy Lime Cilantro Dressing (recipe follows)

Toppings for Baja Beach Fish Taco:

Green cabbage, shredded or coleslaw mix

Monterey Jack cheese, shredded

Cilantro, roughly chopped

Toppings for Pacific Rim Fish Taco:

Iceberg lettuce, shredded

1 (11 oz) can Mandarin oranges, drained

Monterey Jack cheese, shredded

Cilantro, roughly chopped

Directions

Preheat grill to high heat for 10 minutes. Pat tuna steaks dry with a paper towel. Rub tuna with olive oil. Season tuna with spiced salt (or salt, black pepper and red pepper flakes). Grill for 2 to 2-1/2 minutes a side on an open grill for rare. Place corn tortillas on the grill to warm about 1 minute. Remove tuna and tortillas from grill. Slice tuna against the grain into thin slices. Spread a heaping teaspoon of dressing in the center of tortilla. Top with several slices of tuna and add your choice of toppings from above.

Creamy Lime Cilantro Dressing

Makes about 1 cup

Ingredients

1/4 cup light mayonnaise

1/4 cup light sour cream

1 lime, zest and juice

1 garlic clove, minced or grated

1 green onion, minced

1/4 cup cilantro, minced

1 Tbsp olive oil

1 Tbsp white vinegar

1/2 tsp Kosher salt, or to taste

Directions

Combine all ingredients in a small bowl. Mix well and refrigerate until ready to use.

Baja Beach Fish Tacos

Pacific Rim Fish Tacos

Linking to:
Ms. enPlace: See Ya in the Gumbo
The Tumbleweed Contessa: What'd you do this weekend?
This Gal Cooks: Marvelous Mondays
Jam Hands: Recipe Sharing Monday
With a Blast: All My Bloggy Friends
Memories by the Mile: Tuesday Trivia-Vermont and Link Party
Anyonita's Nibbles: Tasty Tuesdays
My Turn for Us: Freedom Fridays
Law Student's Cookbook: Pantry Party September 2013
Carole's Chatter: Food on Fridays - Tuna
Food of the World: Mexico
The Lazy Gastronome: Taco Tuesday Link Party