Quick Easy Fish Tacos – 20 minutes

Quick Easy Fish Tacos-9-poppopcooks.com

Quick Easy Fish Tacos – Grew up in New Jersey and had never heard of tacos. Have lived in Texas for a total of about 30 years and learned about tacos. But, never heard of fish tacos. Our 30 years in Texas were interrupted by living at Lake Chapala in Jalisco, Mexico for a total of three  great years. There we learned about fish tacos and became addicted. They are really quick and easy. Also a great – pick it up and scarf it down – supper in front of the TV. Margaritas or just plain Tequila really help set the mood.

After the tortillas and the cooked fish the rest is up to you. This is how we did it tonight and it turned out great!

First the pico de gallo – sorta – topping. Cut the ends off of the zucchini and thinly slice it. Chop the onion, the Roma tomato, the cilantro, the avocado and the jalapeño pepper. Put it all in bowl and add the cumin, salt, Cayenne pepper and the garlic powder. Squeeze the juice from the lime, drizzle a little extra virgin olive oil and toss it all together. Put it aside in the fridge while you tend to the fish.

Quick Easy Fish Tacos-2-poppopcooks.com

 

Cut the catfish (or whatever fish you want to use) into short strips cutting across the filets.

Quick Easy Fish Tacos-3-poppopcooks.com

 

Put a skillet on at medium high and eyeball about 2 tablespoons of olive oil. Put the fish into a bowl and add onion cut into thin strips (aka julienne), salt, pepper, chopped cilantro and the lime rinds left from juicing it into the pico.

Quick Easy Fish Tacos-5-poppopcooks.com

 

Toss it all together and put it in the skillet.

Quick Easy Fish Tacos-6-poppopcooks.com

 

Gently stir or toss the fish as it cooks turning the individual pieces as necessary to get them cooked evenly. When the fish is firm and not spongy it’s ready. It should take about 5 minutes.

Quick Easy Fish Tacos-7-poppopcooks.com

 

Warm the tortillas wrapped in a towel in the microwave for 30 seconds. Then put the fish in the tortillas and top with the faux pico de gallo. This is a very good quick easy fish tacos recipe. Enjoy!

Quick Easy Fish Tacos-10-poppopcooks.com

 

 

 

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Quick Easy Fish Tacos
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Cuisine Mexican
Prep Time 15 minutes
Cook Time 5 minutes
Servings
Ingredients
The pico de gallo topping
The fish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 5 minutes
Servings
Ingredients
The pico de gallo topping
The fish
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Rating: 0
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Instructions
  1. First the pico de gallo - sorta - topping. Cut the ends off of the zucchini and thinly slice it. Chop the onion, the Roma tomato, the cilantro, the avocado and the jalapeño pepper. Put it all in bowl and add the cumin, salt, Cayenne pepper and the garlic powder. Squeeze the juice from the lime, drizzle a little extra virgin olive oil and toss it all together. Put it aside in the fridge while you tend to the fish.
  2. Cut the catfish (or whatever fish you want to use) into short strips cutting across the filets. Put a skillet on at medium high and eyeball about 2 tablespoons of olive oil. Put the fish into a bowl and add onion cut into thin strips (aka julienne), salt, pepper, chopped cilantro and the lime rinds left from juicing it into the pico. Toss it all together and put it in the skillet.
  3. Gently stir or toss the fish as it cooks turning the individual pieces as necessary to get them cooked evenly. When the fish is firm and not spongy it's ready. It should take about 5 minutes.
  4. Warm the tortillas wrapped in a towel in the microwave for 30 seconds. Then put the fish in the tortillas and top with the faux pico de gallo. This is a very good quick easy fish tacos recipe. Enjoy!
    Quick Easy Fish Tacos-8-poppopcooks.com
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Zucchini Boats Parmesan

Zucchini Boats Parmesan-10-poppopcooks.com

You will find it quick and easy to make these Zucchini Boats Parmesan. Google “zucchini boats” and just about always they have total time to prepare it as an hour or more. Poppop likes to keep it quick and easy for you so here goes. Oh yeah, and we are going to do an easy multi task and have some Garlicky potato chunks ready at the same time for your quick and easy weeknight meal.

Set the oven at 400°F/205°C. Line two baking pans with aluminum foil or parchment paper. Cut the potatoes up into a little bigger than bite size chunks. Like maybe two bite size. Chop up the garlic. Put the potatoes in the pan. Generously drizzle with extra virgin olive oil. Add the chopped garlic and sprinkle salt and black pepper. Mix it all up so that the potatoes get covered with the oil etc. Put them in the oven.

Zucchini Boats Parmesan poppopcooks.com

 

Put a skillet on at medium high and eyeball a couple of tablespoons of extra virgin olive oil. Rinse and dry off the zucchini. Cut the ends off and cut them in half length wise. Use a teaspoon to scrape out the seeds and just a little of the flesh. Spray the second pan with oil and lay the zucchini out in it. Put it in the oven.

Zucchini Boats Parmesan-2-poppopcooks.com

 

Chop up the zucchini stuff, the onion and the pepperoni.

Zucchini Boats Parmesan-3-poppopcooks.com

 

Put them in the skillet and add a little salt and pepper.

Zucchini Boats Parmesan-4-poppopcooks.com

 

Stir occasionally and when the onion is just starting to get brown spoon the mixture into the zucchini.

Zucchini Boats Parmesan-5-poppopcooks.com

 

Cover with the tomato slices and the mozzarella. Lightly drizzle with some evoo and lightly sprinkle some dried oregano, dried basil and some grated parmesan. Hold some parmesan back for garnish.

Zucchini Boats Parmesan-6-poppopcooks.com

 

Put it back in the oven and when the cheese has started to melt switch the oven to broiler and put both pans on the top shelf. Watch them and as soon as the cheese is all melted take both pans out.

Zucchini Boats Parmesan-7-poppopcooks.com

 

Then top with the grated parmesan that you saved and enjoy your quick and easy Zucchini Boats Parmesan supper.

Zucchini Boats Parmesan-10-poppopcooks.com

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A quick and easy zucchini boat recipe accompanied by some oven baked garlicky potatoes.
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Prep Time 10 minutes
Cook Time 15 minutes
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Prep Time 10 minutes
Cook Time 15 minutes
Servings
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Instructions
  1. Set the oven at 400°F/205°C. Line two baking pans with aluminum foil or parchment paper. Cut the potatoes up into a little bigger than bite size chunks. Like maybe two bite size. Chop up the garlic. Put the potatoes in the pan. Generously drizzle with extra virgin olive oil. Add the chopped garlic and sprinkle salt and black pepper. Mix it all up so that the potatoes get covered with the oil etc. Put them in the oven.
  2. Put a skillet on at medium high and eyeball a couple of tablespoons of extra virgin olive oil. Rinse and dry off the zucchini. Cut the ends off and cut them in half length wise. Use a teaspoon to scrape out the seeds and just a little of the flesh. Spray the second pan with oil and lay the zucchini out in it. Put it in the oven.
  3. Chop up the zucchini stuff, the onion and the pepperoni. Put them in the skillet and add a little salt and pepper. Stir occasionally and when the onion is just starting to get brown spoon the mixture into the zucchini.
  4. Cover with the tomato slices and the mozzarella. Lightly drizzle with some evoo and lightly sprinkle some dried oregano, dried basil and some grated parmesan. Hold some parmesan back for garnish. Put it back in the oven and when the cheese has started to melt switch the oven to broiler and put both pans on the top shelf. Watch them and as soon as the cheese is all melted take both pans out.
  5. Then top with the grated parmesan that you saved and enjoy your quick and easy Zucchini Boats Parmesan supper.
    Zucchini Boats Parmesan-10-poppopcooks.com
Recipe Notes

You could substitute any kind of cooked meat, chicken or even fish for the pepperoni and canned tomatoes or tomato sauce for the sliced tomatoes. But I'd bet that you already figured that.

 

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Shrimp Zucchini Risotto

Shrimp Zucchini Risotto-6-poppopcooks.com

You will make this Shrimp Zucchini Risotto as a whole meal all in one pot. There are lots and lots of different ways to prepare Risotto. I saw this one on one of my favorite food blogs, Italian Food Forever. It is classic Risotto with the addition of the shrimp and zucchini. And that’s what makes it a whole meal all in one pot. It will only take from 25 – 35 minutes depending on the kind of rice that you use. For the best flavors I always go with Italian Arborio. It takes a little longer but it’s worth it.

Put a sauce pan or pot on at medium heat and add half the butter and the extra virgin olive oil . Let it heat up and add the chopped onion, salt, black pepper and a pinch of red pepper flakes (optional). Stir it and cook until the onion becomes translucent. Stir in the garlic and cook for just an additional 30 seconds. Add the rice and mix it all up until all of the rice is coated with butter and oil. Add the wine and stir it all together. Stir often until the wine is absorbed.

Start adding the broth a ladle at a time, stirring often, as it gets absorbed by the rice. When the rice is starting to get soft but still is a little firm to a nibble add all of the rest of the ingredients.

Shrimp Zucchini Risotto-2-poppopcooks.com

Stir it all together and stir often until the shrimp is opaque. Then serve up and enjoy your Shrimp Zucchini Risotto. BUON APPETITO!

Shrimp Zucchini Risotto-6-poppopcooks.com

It might have been a sacrilege and an offense to all of the wine pairing gurus out there but we enjoyed a nice bottle of good chianti with our Shrimp Zucchini Risotto.

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All in one pot Shrimp Zucchini Risotto
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Rating: 5
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Prep Time 10 minutes
Cook Time 15-25 minutes
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Prep Time 10 minutes
Cook Time 15-25 minutes
Servings
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Votes: 1
Rating: 5
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Instructions
  1. Put a sauce pan or pot on at medium heat and add half the butter and the extra virgin olive oil . Let it heat up and add the chopped onion, salt, black pepper and a pinch of red pepper flakes (optional). Stir it and cook until the onion becomes translucent. Stir in the garlic and cook for just an additional 30 seconds. Add the rice and mix it all up until all of the rice is coated with butter and oil. Add the wine and stir it all together. Stir often until the wine is absorbed.
  2. Start adding the broth a ladle at a time, stirring often, as it gets absorbed by the rice. When the rice is starting to get soft but still is a little firm to a nibble add all of the rest of the ingredients.
  3. Stir it all together and stir often until the shrimp is opaque. Then serve up and enjoy your Shrimp Zucchini Risotto. BUON APPETITO!
    Shrimp Zucchini Risotto-6-poppopcooks.com
Recipe Notes

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Oven Baked One Pan Mint Chicken

Oven Baked Ona Pan Mint Chicken-5-poppopcooks.com

Oven Baked One Pan Mint Chicken.

You put everything in one bowl and toss it couple of times. Then you spread everything out on a foil lined cookie sheet and bake for about 15 minutes. Dish it out on plates, throw the foil away. How easy is that?

Set the oven at 350°F. Chop up the Mint leaves and the garlic. You can get  fresh or dried mint leaves at the grocery store. Gammy always has some growing in a pot.

Cut the potato into thin french fry shapes. Thin because all things being equal they will take longer to cook than the zucchini. That being said cut the zucchini in half lengthwise and then half crossways. Put the veggies in a large mixing bowl. Slice the chicken breast in half like as if you were going to butterfly it but cut all the way through to wind up with thin scallopini type pieces. Or, just go with chicken tenders. Add the chicken to the bowl and put the rest of the ingredients in.

Oven Baked Ona Pan Mint Chicken-poppopcooks.com

 

Toss it all together so that everything is coated pretty evenly.

Oven Baked Ona Pan Mint Chicken-2-poppopcooks.com

 

Spread it all out on a foil lined cookie sheet.

Oven Baked Ona Pan Mint Chicken-3-poppopcooks.com

 

Put it in the oven and it will al be ready in about 12-15 minutes. Check everything with a poke of a fork and when the potatoes and zucchini are soft and the chicken is firm and/or running clear liquid, it is done.

Oven Baked Ona Pan Mint Chicken-4-poppopcooks.com

 

Serve up your Oven Baked One Pan Mint Chicken! Garnish with the little bit of chopped mint leaves that you held back. Gammy went with her favorite white, Santa Margherita Pinot Grigio.  I had my favorite Chianti, Ruffino Ducale as seen in the pic and some homemade bread.

Oven Baked Ona Pan Mint Chicken-5-poppopcooks.com

 

 

 

 

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Oven Baked One Pan Mint Chicken BigOven - Save recipe or add to grocery list Yum
25 minute, easy, oven baked chicken meal.
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Prep Time 10 minutes
Cook Time 15 minutes
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Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. Set the oven at 350°F. Chop up the Mint leaves and the garlic. You can get fresh or dried mint leaves at the grocery store. Gammy always has some growing in a pot. Cut the potato into thin french fry shapes. Thin because all things being equal they will take longer to cook than the zucchini. That being said cut the zucchini in half lengthwise and then half crossways. Put the veggies in a large mixing bowl. Slice the chicken breast in half like as if you were going to butterfly it but cut all the way through to wind up with thin scallopini type pieces. Or, just go with chicken tenders. Add the chicken to the bowl and put the rest of the ingredients in.
  2. Toss it all together so that everything is coated pretty evenly. Spread it all out on a foil lined cookie sheet.Put it in the oven and it will al be ready in about 12-15 minutes. Check everything with a poke of a fork and when the potatoes and zucchini are soft and the chicken is firm and/or running clear liquid, it is done.
  3. Serve up your Oven Baked One Pan Mint Chicken! Garnish with the little bit of chopped mint leaves that you held back. Gammy went with her favorite white, Santa Margherita Pinot Grigio. I had my favorite Chianti, Ruffino Ducale as seen in the pic and some homemade bread.
    Oven Baked Ona Pan Mint Chicken-5-poppopcooks.com
Recipe Notes

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