pinterest food find. BLACKENED FISH TACOS WITH AVOCADO-CILANTRO SAUCE

I really like fish!  My recommendation would be to use FRESH tilapia.  I used my frozen thawed in the fridge but it had that fishy taste.  FRESH is the WAY to go!

food/photo credit: host the toast

For the Blackened Fish:

• 1.5 lbs tilapia fillets
• 1 ½ teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• ½ teaspoon cumin
• ½ teaspoon salt
• ½ teaspoon brown sugar
• ¼ teaspoon cayenne pepper
• 2 tablespoons canola oil
• 12 corn tortillas

For the Slaw:

• ½ red cabbage, sliced thin
• ¼ green cabbage, sliced thin
• ½ medium-sized onion, diced
• ½ cup cilantro
• Juice of 1 lime

For the Avocado-Cilantro Sauce:

• ½ cup sour cream
• 1 ripe avocado, pitted and skinned
• ¼ cup cilantro, chopped
• Juice of 1 lime
• 1 jalapeno, chopped and seeded
• Salt, to taste

DIRECTIONS

1. In a small bowl, combine the smoked paprika, garlic powder, dried oregano, onion powder, cumin, salt, brown sugar, and cayenne pepper. Sprinkle the mixture over both sides of your tilapia fillets, and then rub the seasonings in.
2. Combine all of the Avocado-Cilantro Sauce ingredients in a food processor or blender. Pulse until well-combined.
3. Combine all of the Slaw ingredients in a large bowl and mix well.
4. Heat the oil in a heavy-bottomed pan over medium-high heat. Once heated, add in the tilapia (a few at a time if you can't fit them all at once). Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily.
5. Remove the fish from the heat, and if desired, warm the corn tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side.
6. Break up the tilapia into 2-3" pieces. Stack the tortillas in twos. Distribute the fish evenly between the 6 sets of tortillas, and top with Slaw and Avocado-Cilantro Sauce. Serve.

friday funny..christmas elf on the shelf.

I have to be honest, these Elf on a shelf things CREEP me out just a bit.  As a child this TOTALLy would've been me!

swim#

So this year my son decided to try swim.  he knew HOW to swim but had never done it competitively--super proud that he stuck through the whole season.  Swimming is HARD, and he improved A LOT and I think he surprised himself.  He kept moving up and even lettered this year as a Freshman!

Side note the day this picture was taken was MISERABLE, I wished I was sitting in the water, I literally thought my face was going to melt off.

 closer look at the title:

I wanted to replicate the banners over the lanes and this is what I came up with,
 closer look at the banner:

Thanks SO much for the visit today--hope your day is FANTASTIC!

live your dreams.

such fun memories made here this past October.  My daughter had a soccer tournament in Virginia after looking at the calendar and realizing that it fell on Fall Break we decided to just take a week and tour some of the places we only dreamed of going to.  This was one of my bucket list places--I seriously did NOT want to leave!

Sweet memory of this shot, we were trying to get a selfie (yes all five us in one frame...) this man rolled up in his wheel chair and offered to take our picture.  He did a FANTASTIC job, I was sort of overwhelmed that he would take the time to notice us and offer--LOVE it!

 closeups:

I know there isn't a lot of journaling on the page, it was just a special moment for each of us.  Thanks SO much for the visit today, I sure hope your day is FANTASTIC!  For my layout I used the December kit from Scrapbook Circle, you can see it HERE.

pinterest food find. copycat Nesquik chocolate powder

food/photo credit: passion for savings

This is actually good--the cocoa doesn't like to mix as well as the stuff at the store so you might have to stir longer.  But I like the fact that it has like 3 ingredients compared to a WHOLE lot of preservatives!

INGREDIENTS:
2/3 cup Sugar
1/3 cup Cocoa
Pinch of salt

DIRECTIONS:
Combine ingredients and store in air tight container.

To make Chocolate Milk, add 2 Tablespoons of Nesquik Powder to 1 Cup Milk – Stir and Enjoy!

Reindeer

oh how I love the cuts from JustNick Studios!  The new Reindeer Head cut made me think of nature, and I had this amazing mixed media from Jillibean soup to work with.  So I thought--why not?

as you can see I adjust the cut to fit on my wood piece making it wider and taller--seriously LOVE this!

 

I seriously love the sparkly red against the wood--this paper I purchased at Hobby Lobby and is quite thick.  I had to run it through my silhouette on double cut twice--and YES, I had it on the correct setting for thick glitter paper--it's THAT thick!  I decided I wanted it to pop so I added pop dots all along the back of it.

I wanted to share with you that JustNick studios is running a campaign until the 18th--check out the BLOG for more information and your free cut of the day!

happy week.

there are so many things I LOVE about this page:

1. the number one thing of course is the boy in the picture--he turned 13!  CRAZY TOWN, I remember when he was born, he is my baby.

2. I just love how the title work turned out--I really like gold glitter:

3. layering--super simple but just enough.

The Scrapbook Circle kit for December is AMAZING, just love it go check it out HERE.  thanks for the visit--have a FANTASTIC day!

pinterest food find. Pumpkin Cinnamon Sugar Donuts

I got more compliments on these:

photo and food credit: Baker by Nature

Ingredients

• Traditional version:
• 1 cup + 1/4 cups all-purpose flour 
  
  
• 1/2 cup light brown sugar, packed
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/4 cup *pumpkin pie puree
• 2 1/2 tablespoons unsalted butter, melted
• 1/2 cup milk (I used whole, but any type will do)
• For the Cinnamon sugar coating:
• 3 tablespoons unsalted butter, melted
• 1 cup sugar
• 1 1/2 tablespoons cinnamon
• Vegan version:
• 1 cup + 1/4 cup all-purpose flour
• 1/2 cup light brown sugar, packed
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/4 cup *pumpkin pie puree--
• Notes
  Pumpkin pie puree can be found in most stores. If you can only find pumpkin puree, be sure to add 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and a pinch of cloves to the dry ingredients.
• 2 1/2 tablespoons coconut oil, melted
• 1/2 cup almond milk
• For the Cinnamon sugar coating:
• 3 tablespoons coconut oil, melted
• 1 cup sugar
• 1 1/2 tablespoons cinnamon

Instructions

1. Traditional version:
2. Preheat oven to 350 degrees (F).
3. Generously grease a doughnut pan; set aside.
4. In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the pumpkin puree, melted butter, and milk. Gently fold the wet mixture into the dry mixture - don't over mix!
5. Spoon mixture into prepared doughnut pan, and bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes.
6. In the meantime, melt the butter for the cinnamon sugar coating; set aside. Mix the sugar and cinnamon together in a medium-sized bowl; set aside.
7. Once the donuts are cool enough to handle, dip them in the melted butter, then roll them in the cinnamon sugar mixture; repeat until all donuts have been covered.
8. These donuts are best eaten the day they are made.
9. Vegan version:
10. Preheat oven to 350 degrees (F).
11. Generously grease a doughnut pan; set aside.
12. In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the pumpkin puree, coconut oil, and almond milk.
13. Gently fold the wet mixture into the dry mixture - don't over mix!
14. Spoon mixture into prepared doughnut pan, and bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes.
15. In the meantime, melt the coconut oil for the cinnamon sugar coating; set aside. Mix the sugar and cinnamon together in a medium-sized bowl; set aside.
16. Once the donuts are cool enough to handle, dip them in the melted butter, then roll them in the cinnamon sugar mixture; repeat until all donuts have been covered.
17. These are best eaten the day they are made. OR you can freeze them!

celebrate everyday.

For my page today I wanted to focus on some candid pictures of my son getting kidnapped for his birthday back in September.  It was pretty cute!

I got a text from one of the kids asking if they could come and kidnap him and take him on an adventure.  Sure, it was funny they hid down the side of the house.  One person went to the door and grabbed him and then they all blind folded him.  Such a special memory for my son, and I wanted him to have it to look at and remember.  I think some times we get caught up in whether our page is "just right" more than telling a story.  To me scrapbooking is about telling the stories behind the pictures, the cuteness and design come second.

Some of the funny things to point out--Ella dog got SO excited she wasn't listening.  She wanted to know what was on his face!  Eventually my daughter had to come out and grab her.  And I think it's very sweet that his dad wanted to be involved (checking out) just what was happening as well.  Gotta LOVE candid photography!

 love this little closeup:

Thanks SO much for the visit today--hope your day is AWESOME!