Guilty pleasures

For the most part, our house eats very healthy. We ate our veggies and have vegetarian nights, we try not to fry very often, we don't buy prepackaged foods, and I try to buy organic as much as I can afford too. Also we don't often have sweets in the house, and if we do they are homemade (so at least I have to burn calories to make them...at least that is how I rationalize it). But of course every now and again, we get that urge for something that you know you shouldn't eat.

Ever since I read this post about fish and chips a few weeks back it is all I have been craving like you wouldn't believe. I added it to my menu planning a couple of times now and failed to produce. But I finally got around to my own version tonight! Of course I had to coordinate it with a gym day so I didn't feel too much guilt!

Beer battered Fish and Spicy Chips:

• 1 lb tilapia (or white fish of choice)
• 1 cup flour, plus extra for dredging
  
• 1 cup beer
• 1 egg white
• salt and pepper
• Oil for frying
  
• 4 large russet potatoes, cut into slices/wedges
• cayenne pepper
  
• Olive oil

Pre-heat oven to 425F. Line baking sheet with silpat (if you don't have one don't worry, just watch that chips don't stick).


Arrange potatoes on sheet in single layer and drizzle with olive oil. Sprinkle with salt and pepper and small amount of cayenne pepper (be careful not to add to much, but if you like it hot go for it!) Using hands toss to coat.

Bake in oven for approximately 45-60 minutes or until crisp, turning frequently.

In a skillet add oil, approximately 2 inches in depth, and heat.

Sprinkle fish with salt and pepper, dredge is flour and put aside.

Mix 1 cup flour, beer, salt and pepper. Put aside for 10 minutes. While waiting beat one egg white until peaks form. Gently fold into batter mixture.


Shake excess flour off of fish, and place into beer batter, coating well. Place in skillet with heated oil and fry until golden brown. Remove to paper towel lined plate.


Enjoy!

Chili Tartar sauce:

• 1/2 cup mayanoise
• 1 tbsp minced pickle
• 1 tbsp minced onion
• 1.5 tbsp lemon juice
• 1 tbsp chili sauce

Mix all ingredients together. Serve with fried fish.

Enjoy!

Serves me right!

I was trying to fight back against the fall like weather we have been having. I should have done the soup like I wanted and just conceded.

Hubby was going to BBQ, how much more summer-esk can you get. Well of course midway last night, as we were cooking the propane runs out! So we haul everything back inside and fire up the oven to broil the rest of our meal. Of course it still tasted wonderful, but it was just missing the hint of BBQ taste. Oh-well what can you do.

Greek Salad and Red wine vinaigrette:

• 1 tomato chopped into large pieces
• 1/2 red onion sliced
• 1/2 cucumber chopped into large pieces
• Feta
  
• 1 tbsp garlic minced
• 1 tsp oregano
• 1/8 cup red wine vinegar
• 1/4 olive oil
• Salt and Pepper

For vinaigrette combine in small bowl garlic, oregano, salt and pepper, and red wine vinegar. Whisk well, and pour oil in as a slow stream, whisking continuously.

Combine all other ingredients in bowl and pour vinaigrette over, and toss to coat.

Greek burgers, stuffed with Feta, and tzatziki sauce:

• 1/3 cup plain yogurt
• 2 tbsp cucumber minced
• 1 tsp lemon juice
• 1/2 tsp garlic powder (or you can use fresh)
• 1 tsp minced fresh dill
  
• Salt and pepper
  

• 500g (1 package) lean ground beef
• 1 tbsp garlic minced
• 1 tbsp red onion minced
• 2 tbsp lemon juice
• 1 tbsp dried oregano
• Feta thinly sliced

For the tzatziki sauce:

Combine yogurt, garlic, cucumber, dill, lemon juice, and salt and pepper to taste in small bowl. Mix well. Spread on half of toasted bun.

For the burger patties:

Combine beef, garlic, onion, lemon juice, oregano in bowl and mix well ensuring well combined. Divide meat mixture into equal portions for patties (mine made 4).

Divide each of those portions into two, and form into thin patties. Take one patty, place feta slice on top, place another patty on top and seal together. Repeat with remaining.

Cook until no longer pink.

Enjoy!