No that isn’t a typo, you all know I’m a bit nuts at times. I thought it would be funny to make the title like the www in world wide web. So today I’m starting with a recipe that looks a little crazy but I do love mashed tators! I wonder what my good friend SE will think about this one as she is such a potato zealot.  They do look good to me.

   Mashed Potato Tacos courteously of All Recipes .com

Prep Time: 10 Min       Time: 15 Min     Ready In: 25 Min

Ingredients

  •                     2 cups dry potato flakes
  •                     6 hard taco shells
  •                     2 tablespoons butter
  •                     1/2 cup sour cream
  •                     1/2 cup shredded Cheddar cheese
  •                     1/2 cup French-fried onions
  •                     taco sauce

            Directions

  1.                     Prepare the dry potato flakes according to package directions. Warm the taco shells according to package directions.
  2.                     In a bowl, mix the prepared mashed potatoes, butter, sour cream, Cheddar cheese, and French-fried onions.
  3.                     Fill the taco shells with the mashed potato mixture, and serve with taco sauce.
Tip:  “Good kids’ snack – crunchy taco shells filled with mashed potatoes, French fried onions, sour cream, butter, and cheese. Top with additional sour cream, cheese, French fried onions, and hot or mild sauce.”  

                            Nutritional Information open nutritional information

Amount Per Serving  Calories:                            393                            | Total Fat:                            24.8g                            | Cholesterol:                            28mgPowered by ESHA Nutrient Database

Chocolate Zucchini Bread

  My aunt makes this and it is good but who ever have thought they would taste good together???

Prep Time: 15 Min   Cook Time: 55 Min      Ready In: 1 Hr 10 Min

Ingredients

  •                     3 cups all-purpose flour
  •                     3 cups sugar
  • 1/2 cup baking cocoa
  •                     1 1/2 teaspoons baking powder
  •                     1 1/2 teaspoons baking soda
  •                     1 teaspoon salt
  •                     1/4 teaspoon ground cinnamon
  •                     4 eggs
  •                     1 1/2 cups vegetable oil
  •                     2 tablespoons butter or margarine, melted
  •                     1 1/2 teaspoons vanilla extract
  •                     1 1/2 teaspoons almond extract
  •                     3 cups grated zucchini
  •                     1 cup chopped pecans
  •                     1/2 cup raisins

            Directions

  1.                     In a large bowl, combine the first seven ingredients. Combine the eggs, oil, butter and extracts; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, pecans and raisins. Pour into three greased and floured 8-in. x 4-in. x 2-in. loaf pans. Bake at 350 degrees F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from the pans to wire racks.

Amazing Slow Cooker Chocolate Cake

   Ok never thought to cook one this way, this a must try as soon as I find my slow cooker.

Prep Time: 20 Min    Cook Time: 3 Hrs     Ready In: 3 Hrs 50 Min

Ingredients

  •                     2 cups white sugar
  •                     1 3/4 cups all-purpose flour
  •                     3/4 cup unsweetened cocoa powder
  •                     1 1/2 teaspoons baking soda
  •                     1 1/2 teaspoons baking powder
  •                     1 teaspoon salt
  •                     2 eggs
  •                     1 cup milk
  •                     1/2 cup vegetable oil
  •                     2 teaspoons vanilla extract
  •                     1 cup boiling water

            Directions

  1.                     Spray crock of a large slow cooker with cooking spray.
  2.                     In a medium bowl, whisk the sugar, flour, cocoa, baking soda, baking powder and salt. In a separate small bowl, whisk together the eggs, milk, oil and vanilla until well combined. Whisk in the boiling water. Pour the wet ingredients into the dry and mix well.
  3.                     Pour the cake batter into the prepared slow cooker.
  4.                     Set slow cooker to “Low”. Cook until cake has no wet spots on top and has pulled away from the sides of the crock, about 3 hours. Turn off slow cooker and allow cake to rest for 30 minutes before serving.

                            Nutritional Information open nutritional information

Amount Per Serving  Calories:                            313                            | Total Fat:                            11.3g                            | Cholesterol:                            37mgPowered by ESHA Nutrient Database

Grilled Fish Tacos

  I just recently had fish tacos, my dh finally got me to try them. I was pleasantly surprised, they were very good.

Prep Time: 35 Min    Cook Time: 9 Min     Ready In: 6 Hrs 44 Min

Ingredients

  •                     Marinade
  •                     1/4 cup extra virgin olive oil
  •                     2 tablespoons distilled white vinegar
  •                     2 tablespoons fresh lime juice
  •                     2 teaspoons lime zest
  •                     1 1/2 teaspoons honey
  •                     2 cloves garlic, minced
  •                     1/2 teaspoon cumin
  •                     1/2 teaspoon chili powder
  •                     1 teaspoon seafood seasoning, such as Old Bay™
  •                     1/2 teaspoon ground black pepper
  •                     1 teaspoon hot pepper sauce, or to taste
  •                     1 pound tilapia fillets, cut into chunks
  •                     Dressing
  •                     1 (8 ounce) container light sour cream
  •                     1/2 cup adobo sauce from chipotle peppers
  •                     2 tablespoons fresh lime juice
  •                     2 teaspoons lime zest
  •                     1/4 teaspoon cumin
  •                     1/4 teaspoon chili powder
  •                     1/2 teaspoon seafood seasoning, such as Old Bay™
  •                     salt and pepper to taste
  •                     Toppings
  •                     1 (10 ounce) package tortillas
  •                     3 ripe tomatoes, seeded and diced
  •                     1 bunch cilantro, chopped
  •                     1 small head cabbage, cored and shredded
  •                     2 limes, cut in wedges

            Directions

  1.                     To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.
  2.                     To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.
  3.                     Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.
  4.                     Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes.
  5.                     Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.

                    Footnotes

  •                                 Cook’s Tip
  •                                 The marinated fish in this recipe can also be cooked in the oven. Preheat oven to 350 degrees F (175 degrees C). Bake fish in preheated oven until it easily flakes with a fork, 9 to 11 minutes. Assemble tacos according to directions. Mahi-mahi can be substituted for the tilapia.

                            Nutritional Information open nutritional information

Amount Per Serving  Calories:                            416                            | Total Fat:                            19.2g                            | Cholesterol:                            43mgPowered by ESHA Nutrient Database

So there you go some what I consider wacky recipes, be glad I didn’t give your one of my dh’s favorite sandwich one. Peanut Butter, Miracle Whip and Cheese opps I just did. He made me take a bite once it’s not bad but I couldn’t eat more than 2 bites.

All the recipes came from All Recipes .com, if you click on the pictures it should take you there.

Z Seawitch

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