Recipes at the Lake

This year was another great time at the lake.  We had a bigger group than any other year, and it was an absolute blast.  Having great friends makes it easier on Jay O. & me with all of their help, & makes us want to continue to make it an annual trip.  We hope everyone enjoyed it as much as we did!

Some of the recipes I cooked:

Grilled Fish Tacos with Tequila-Lime Aioli:

Ingredients

• 3 limes, juiced 
• 1 tablespoon tequila
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• 12 ounces cod or firm white fish, cut in 1-inch pieces 
• 16 (8-inch) corn tortillas
• 1 cup shredded white cabbage
• 1/2 cup shredded red cabbage
• 3 tablespoons chopped cilantro leaves
• 1/4 cup very thinly sliced red onion

Directions

In medium bowl, combine lime juice, tequila, cumin, salt, and pepper; mix thoroughly. Add the fish and toss to coat. Marinate for 10 minutes.
Grill your fish.  Depending on the size of the filet, it usually takes 3-4 min. on each side.


Warm tortillas on grill or pan. Cover with a towel to keep warm.(I just warmed mine in the microwave in between two damp paper towels).
Mix cabbage, cilantro and onion. Stack 2 tortillas; place 1/8th of fish on top of each, and top with cabbage mixture, Pico de Gallo, and Tequila Lime Aioli. Serve immediately.

Pico de Gallo:

• 4 Roma tomatoes, diced
• 2 tablespoons chopped cilantro leaves
• 1/2 red onion, minced
• 1 teaspoon minced garlic
• 1 jalapeno, seeded and minced
• 1 lime, juiced
• Salt and pepper

In a bowl, mix all ingredients, season with salt and pepper and refrigerate for 1 hour for flavors to meld.

Tequila Lime Aioli:

• 3 tablespoons premium tequila
• 1 lime, juiced
• 8 ounces sour cream
• 1/4 cup milk
• 2 teaspoons minced garlic
• 1/2 teaspoon ground cumin
• 2 tablespoons minced cilantro leaves
• Salt and pepper

In small bowl, combine all ingredients and chill for 1 hour. Season with salt and pepper, to taste.

I also used shrimp.  I marinated the shrimp in the same marinade as the fish & cooked them in an iron skillet on the stove keeping them separate from the cod fish.  I also doubled the recipe of the fish tacos since we had a large group.  If you double the recipe of the aioli, do NOT double the amount of tequila because it tasted too strong so we had to add even more sour cream.  ENJOY!

MY SIDE WITH THE FISH TACOS WAS... 

CORN SALAD

Ingredients

• 2 cups fresh or frozen whole kernel corn (I used 2 large cans Del Monte sweet corn & 2 cans mexicorn, & doubles the rest of the below ingredients)
• 3/4 cup cucumber, peeled, seeded and diced
• 1/2 cup diced red onion
• 3 tomatoes, chopped
• 6 scallions, chopped into 1/4-inch segments
• 3 tablespoons sour cream
• Salt and pepper
• 1/4 cup red wine vinegar
• 1/2 cup salad oil
• 3 tablespoons chopped fresh cilantro

Directions

Combine corn, cucumbers, onions, tomatoes, and scallions in salad bowl. In a separate bowl, blend sour cream with salt, pepper, vinegar, oil and chopped cilantro. Add sour cream mixture to corn and toss gently to coat. Chill and serve in large bowl, family style.  DELICIOUS! 

FOR LUNCH ON SATURDAY...

Chilled Seafood Pasta Salad

INGREDIENTS:

- 1 box shell, bow-tie or tri-colored pasta...your preference (use 2 if you have a large group & double remaining ingredients)

- 1/2 cup light mayo

-3/4 cup light Italian dressing

-1/2 cup chopped red onion

-1 green bell pepper, diced

-1 pkg. imitation crab

-1 lb. shrimp (you can buy already cooked, just make sure to remove the tails)

-salt & pepper to taste

DIRECTIONS:  

Cook the pasta according to the directions on the box.

Mix in mayo, Italian dressing, red onion, bell pepper, imitation crab (tear into small pieces), & shrimp.

Sprinkle salt & pepper to taste.

Chill for 2 hours minimum.  You can prepare this the day ahead. 

I served the chilled seafood pasta with 2 large submarine sandwiches on french loafs to make it easy for everyone to grab their food quickly & eat so we could get back to the lake!

With our dinner Saturday night we had a salad with our burgers & turkey dogs.  We also bought the baked potato salad from the Kroger market to go with our dinner...absolutely amazing!  A few people asked for the ingredients, so this is what I put in the salad:)

Yummy "go-to" Salad:

Salad Ingredients:

-1 bunch of romaine lettuce

- 1 head of lettuce, shredded

-1 bag turkey bacon

-1 avacado

-1 container feta cheese

-1/2 red onion, diced

-1 tomato, diced

-Light Italian Dressing

-Nature's Seasoning sprinkled across the top

 NOW, INDULGE & ENJOY!!!