Grilled Chipotle Lime Fish Tacos

Recipe courtesy of “Healthy Home Recipes”

http://healthyhomerecipes.com/recipedetail.aspx?&id=24671

Marinade:

1/4 cup extra virgin olive oil
2 tbs distilled white vinegar
2 tbs fresh lime juice
2 tsp lime zest
1 1/2 tsp honey
2 cloves garlic, minced
1/2 tsp cumin
1/2 tsp chili powder
1 tsp seafood seasoning
1/2 tsp ground black pepper
1 tsp hot pepper sauce, or to taste
1 lb tilapia fillets, cut into chunks

Dressing:
1 (8 oz) container light sour cream
1/2 cup adobo sauce from chipotle peppers
2 tbs fresh lime juice
2 tsp lime zest
1/4 tsp cumin
1/4 tsp chili powder
1/2 tsp seafood seasoning
salt and pepper to taste

Toppings:
1 (10 oz) package tortillas
3 ripe tomatoes, seeded and diced
1 bunch cilantro, chopped
1 small head cabbage, cored and shredded
2 limes, cut in wedges

Instructions:
To make the marinade, whisk together the olive oil, vinegar, lime juice, lime zest, honey, garlic, cumin, chili powder, seafood seasoning, black pepper, and hot sauce in a bowl until blended. Place the tilapia in a shallow dish, and pour the marinade over the fish. Cover, and refrigerate 6 to 8 hours.

To make the dressing, combine the sour cream and adobo sauce in a bowl. Stir in the lime juice, lime zest, cumin, chili powder, seafood seasoning. Add salt, and pepper in desired amounts. Cover, and refrigerate until needed.

Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat. Remove fish from marinade, drain off any excess and discard marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9 minutes. Assemble tacos by placing fish pieces in the center of tortillas with desired amounts of tomatoes, cilantro, and cabbage; drizzle with dressing. To serve, roll up tortillas around fillings, and garnish with lime wedges.

Nancy's Home Made Dinner Rolls

Recipe courtesy of Nancy Josland Dalsin
Nancy's Locally International Cuisine
http://nancyscuisuine.blogspot.com/2011/08/homemade-dinner-rolls.html

HERE'S ALL YOU HAVE TO DO:

1 package quick-acting active dry yeast (2 1/4 teaspoons) ( 7 grams)
1 1/3 cup milk (105º to 115ºF degrees)
3 to 3 1/2 cups flour or whole wheat flour
3 tablespoons olive oil
1 tablespoon sugar
1 teaspoon salt
1 tablespoon melted butter
coarse salt

Dissolve yeast in warm milk with sugar in electric mixer bowl. Stir in 1 cup flour, oil, and salt. Beat until smooth. Stir in enough remaining flour, scraping dough from side of bowl, until soft dough forms. Cover and let rise in warm place until double, about 45 minutes.

Heat oven 400ºF degrees. Prep a 12 cup muffin pan with non-stick cooking spray.

Punch down dough in center and fold over a few times. Pinch off 1 inch balls of dough and quickly roll in palm of hands. Put 3 balls to one muffin cup; brush with melted butter; sprinkle with coarse salt.

Bake 12 to 15 minutes, until crust is light golden brown. Immediately remove from pan. Store loosely covered.