Fish Tacos with Mustard White Wine Vinaigrette

What is a taxi driver's favorite kind of vegetable?
A cab-bage.

Man, I love me some Fish Tacos.  I mean, really, you can't get much better.  They're fast, easy, and full of delicious veggies and beuatimous flavor.

You can use almost any fish; I like Tilapia because it is cheap, light and flaky.  To balance out the fish, I used some extra crunchy veggies: red cabbage, carrots, green peppers and radishes (mainly because that is what we had in the fridge).  The sauce (or dressing-ish) is a mustard white wine vinaigrette, very tangy and light.

Here's what you need for 2 people/ 4 tacos:
2 pieces of Tilapia
red cabbage, (we used half of one and had leftover slaw for the next night)
2 carrots
1 green pepper
4 radishes
4 whole wheat tortillas
For the dressing/sauces:
1 lemon, juiced
Dijon mustard
apple cider vinegar
white wine, Chardonnay etc.
extra virgin olive oil
Italian flat leaf parsely
salt and pepper to taste

Grilled Chicken Spinach Salad with Apples and Bacon

What day do chickens hate the most?
Fry-days.

Although not fried, this Grilled Chicken is sure to make your mouth happy.

Finally, the rain stopped and the sun abated enough for a good grill out on the back porch Thursday night.  This Grilled Chicken Spinach Salad with Apples and Bacon was a quick and tasty dinner (it would also be also a really good lunch or brunch option).  We served ours up with a simple tomato rice.

Here's what you need:
2 Boneless Skinless Chicken Breasts (we only used 1 for 2 people and saved the other for the next day)
1 teaspoon of garlic powder
1 teaspoon of onion powder
1 teaspoon of chili powder
1-2 teaspoons of paprika
salt and pepper to taste
2 carrots, chopped
6 radishes, chopped
1 apple (we used fuji)
1 lemon, juiced
2 tablespoons of balsamic vinegar
2 tablespoons of extra virgin olive oil
2 large handfuls of spinach
3 slices of bacon, cooked and diced

Shrimp Fried Rice with Veggies and Bacon

Quick and easy weeknight meal using...dun-dun-na-doooooon: Leftovers!

Earlier this week we broke down an ordered some takeout Chinese food.  Per usual we were left with a box of rice.  What to do....what to do.... Shrimp Fried Rice with Veggies and Bacon!  Fried rice is great because you can take almost anything that is in your fridge and use it up in this dish.

Here's what we used (feel free to tweak with what you have):
Frozen shrimp, peas, and broccoli
2 carrots, chopped
6 radishes, chopped
1 teaspoon of bacon fat, or 1-2 teaspoon of olive oil
salt and pepper to taste
2 cloves of garlic, diced
1/2 cup of chicken stock
1 carton of leftover Chinese food rice
1/4 teaspoon of five spice seasoning
1/2 a teaspoon of sesame oil
1-2 tablespoons of chopped up cooked bacon
1-2 tablespoons of chopped fresh basil