What’s for dinner? Crispy Fish Tacos with Southwest Ranch Slaw

What's for dinner? Crispy Fish Tacos with Southwest Ranch Slaw (20 minute meal!) - Sarcastic Cooking

If you wanted a real life glimpse into my weekly dinner repertoire, this dish is it! I seriously set this picture up, took the photo on this box, then moved the plates from the box to the table, and then moved the tacos from the plate to my face. That is real life, folks.

So many times growing up, we lived off fish sticks on those Lenten Fridays. When I tell Mike that we are having fish sticks for dinner, he groans. I even tried to give Andy a fish stick all slathered up in beautiful tartar sauce. I thought I was smarter than him because he loves any kind of sauce or sour cream or yogurt on anything. Alas, the kid took a bite of the fish stick, ate the breading off, and then spit out the fish. [Read more…]

Almond Sesame Coleslaw

Almond Sesame Coleslaw \\ Sarcastic Cooking

There are so many things about my husband that I do not understand. We have known each other for ten years (wow), we dated for seven, lived together for four years, and married for almost three years. I feel like I know him.  In knowing somebody for that long, you pretty much know that they are never going to change. I mean, I can only nag so much. A lot of these issues I have with him are a lot of issues you may have with the men in your life. [Read more…]

Perfect Picnic Vinegar Slaw

Remember last fall how I ranted about Mike never taking me to an apple orchard to go apple picking in the fall? Then remember how I ended up tagging along with my sisters-in-law and nieces and nephews? And finally, remember how Mike didn’t even go with? Well! I thought of another thing Mike and I have never done together: go on a picnic. [Read more…]

Light & Lemony Brussels Sprout Slaw

I have to change my About Me section. I have said this for a while now, ever since I baked my first challah. But let me preface the changes I need to make with a little statement. If you have ever had to write an about me or a short synopsis of your entire persona, you know it is tough. So, the reason I have yet to make these adjustments is because I am lazy and it takes a little time to come up with these clever rambles I weave for you.

With that being said, know that I will make these adjustments eventually.

I need to remove or tweak the portion that says I am not a skilled baker. I think I can hold my own with my small skill set I have gleaned from blogging. The second thing I need to change is the part where I say that I hate Brussels sprouts.

This is not entirely true anymore. I may not like them cooked or caramelized or whatever fancy term you want to attach to them, but I do like them raw. In a slaw. Hey, that rhymed!

After coming across this idea in Food & Wine, I mulled it over for a while. Then I went out on a whim and bought some shredded Brussels sprouts from Trader Joe’s. After some tinkering with the flavoring, I think I really can say I love Brussels sprouts… In raw slaw form. In fact, I like this dish so much I am making it as a Thanksgiving side dish and I am also recommending you do the same!

Now, off to do some editing on that old About Me page.

Light & Lemony Brussels Sprout Slaw
 
Prep time

Total time

 

Author:
Serves: 6 – 8

Ingredients
  • For the Dressing:
  • ½ Cup 0% Fat Plain Greek Yogurt
  • 2 Tablespoons Olive Oil
  • 1 Teaspoon Lemon Zest
  • ¼ Cup Lemon Juice
  • ¼ Cup Fresh Chopped Chives
  • ¼ Cup Fresh Chopped Dill
  • Salt and Pepper to taste
  • For the Slaw:
  • 1 ½ Pounds Shredded Raw Brussels Sprouts
  • ⅓ Cup Raw Unsalted Sunflower Seeds

Instructions
  1. In a small mixing bowl, whisk together the Greek yogurt, lemon juice, and olive oil. Mix in the lemon zest, chives, dill, salt, and pepper.
  2. About an hour before serving, combine the shredded Brussels sprouts, sunflower seeds, and dressing in a large serving bowl. Mix well. Let sit at room temperature until ready to serve so the dressing doesn’t seize up.

Lucky’s Style Sandwich

There is a restaurant in Chicago called Lucky’s. Lucky’s is famous for ginormous deli sandwiches served with French fries and coleslaw on the sandwich! They have been featured on Man vs. Food for their crazy sandwich challenge.
My brother’s had this idea that they could easily do this sandwich challenge. The challenge is that you can pick any three sandwiches you like but you have to eat all of them in an hour. That sounds like a lot of time doesn’t it?
Well each of my brothers said they were going to do this challenge because they wanted the free t-shirt and their pictures on the wall. When we got to the restaurant, my brother Zack backed out leaving Nick as the only challenger. He was none too pleased. There were some choice words exchanged.
Nick talked a big game and after eating the first sandwich in five minutes, he was pretty much backing up all his talk. Then I think the reality of how much food he stuffed into his stomach started to take its toll.
After a fifteen minute stretch, he started on the second sandwich. Twenty minutes later he finished one half of the second sandwich. That was all she wrote!
All of the rest of the people in our dining party only finished a half of one sandwich. In our books, challenge or not, Nick still completed an impressive feat by eating what he did. Was it worth all the huffing and puffing and moans and groans we all had to listen to through the rest of our night out? Probably not.
That’s why, when Mike and I are feeling like being a little daring, we make one of these guys at home. Then we split it in half and share it. We are realists.
Ingredients (Makes One Large Sandwich)
For the Fries:
1 Large Russet Potato, cut into fry-like strips about a ¼th of an inch thick
1 Quart Vegetable Oil
Dash of Salt and Pepper
For the Slaw:
1 ½ Cup Shredded Cabbage
¼ Cup Shredded Carrot
1 Teaspoon Salt
½ Teaspoon Pepper
1 ½ Tablespoons White Vinegar
For the Sandwich:
2 Large Slices of Sourdough Bread
8 Ounces Sliced Turkey or Chicken Breast
To make the fries, pour the quart of oil into a large heavy-bottomed skillet. Heat the oil to 325 degrees F.
While the oil heats up, combine the cabbage, carrot, salt, pepper, and vinegar in a small bowl. Mix together. Place in the refrigerator to chill while you make the fries.
Also, add the potato slices to a large bowl of ice water. This will help to make crispier fries. Drain the fries and pat dry with a towel before frying.
Place about half of the slices of potato into the hot oil. Fry each batch of potatoes in the oil for three to four minutes. Drain the potatoes on a wire rack or paper towel.
Crank the heat under the skillet up and raise the temperature of the oil to 375 degrees F. Once the oil is hot, place half of the fries in the hot oil. Fry each batch for three minutes then place on the wire rack or paper towel to drain. While still hot, sprinkle with salt and pepper.
Assemble the turkey breast or chicken breast on one slice of bread. Place the hot fries on top of the turkey. Remove the slaw from the fridge and place a large scoop of it over the fries. Place the other slice of bread on top.
Cut in half and enjoy responsibly or eat the whole thing, I won’t tell!
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