Laurets Kitchen

Fish tacos done the right way. Fresh and grilled! We have a few things on this plate.  Main Dish: Fresh Fish Tacos. For the sides: Black Beans, Cilantro Lime Rice, Chipotle Sour Cream.

Fresh Fish Tacos

We start the fish tacos with fresh tilapia.  This fish is deliciously moist and has is a great palate for flavors.  We seasoned this with salt, pepper, fresh lime, and olive oil (for those watching your weight, avoid the olive oil). We grilled the tilapia until golden brown grill lines appear (don’t forget to spray your grill or the fish will get messy).

We top the taco with fresh salsa (see our fresh salsa recipe in another post) & honey mustard coleslaw (again another post), fresh avocado and cilantro.  Serve with a side of lime and you have yourself the Yummiest fish tacos you’ve ever had.

I love Sushi Night in the Lauret’s Kitchen!  For those of you out there who are saying, “That’s too hard for me.” Give a try.  You might find that it’s much easier than you thought.

Tuna Sashimi
Seared Tuna Sashimi on a bed of tomatoes, jalapenos, mandarin oranges, fried rice noodles & topped with ginger sauce.

Grilled Chicken-Tempura Roll
Grilled Chicken & Tempura Vegetables topped with peanut-ginger sauce

Spicy Crab Sunrise
Spicy Crab, vegetables, lemon slice, steelhead trout roe

Steelhead Trout Sushi Roll
Steelhead trout, cream cheese, vegetables, & steelhead roe

Southwest Sushi Roll
Grilled Chicken, tempura vegetables, cilantro-lime rice, tortillas, deep fried and dipped in sweet & spicy southwest sauce.

Spicy California
Krab & cucumber mixed in a spicy creamy sauce, topped with Krab

Pork:
3-5 lb Pork Roast
2 cups salsa
2 cups Dr. Pepper
1 ½ cups brown sugar

Put ingredients in a crockpot all day until fall apart tender. Then shred meat.

Rice:
1 cup white rice
1 teaspoon butter
2 cloves garlic minced
1 teaspoon grated lime peel
1 (15 oz) can Chicken broth
¼ cup water
2 Tablespoons lime juice
2 teaspoons sugar
3 heaping Tablespoons cilantro

Cook all ingredients in a rice cooker, or covered, over low heat until tender.

Beans:
1 (15 oz) can black beans
1/3 cup tomato juice
2 cloves minced garlic
1 teaspoon cumin
2 Tablespoons olive oil
½ teaspoon salt
2 T chopped cilantro

In a nonstick skillet cook olive oil, garlic, and cumin until you can smell it. Add beans, juice, salt and stir. Cook until warm

Dressing:
16 oz La Victoria green salsa
1 package buttermilk ranch dressing
½ cup sour cream
½ cup mayo
1 cup fresh cilantro
2 cloves garlic
½ teaspoon salt
2 Tablespoons lime juice
½ teaspoon cumin

Blend all ingredients in a blender.

Layer each component in a taco salad bowl or tortilla. Serve with dressing. Delicious!

This sandwich really hit the spot and it was easy to make!

Here is my recipe for Grilled Ham & Cheese

Shredded Mozzarella Cheese
Deli Sliced Black Forest Ham
Provolone Cheese
Wheat Bread
Garlic Salt
Butter Spread

Start with a non-stick pan on medium heat. Spray with cooking spray or coat with butter. Butter 2 slices of bread. Press shredded mozzarella onto buttered side of bread and place one slice, cheese side down, in pan. Layer the provolone and the ham on top of the bread (i usually assemble this in the pan). Sprinkle garlic salt to taste (careful, a little goes a long way). Place the other slice of bread on top with the cheese side facing up.

Watch for the shredded cheese to start browning around the edges. When it browns a little, it’s time to flip. (tip: spray your flipper with cooking spray for easy flipping) Once both sides are browned, take it out of the pan and let it sit for 3-5 mins. I usually eat this with a glass of milk and my favorite BBQ sauce.

Total Prep, Cook, & Cleanup time: 10-15 mins