Adding a little tang to flounder fillets is always great!

Ingredients:

• Flounder or Fluke Fillets
• Siracha
• Panko
• Salt
• Pepper
• Vegetable oil

Directions:

Rinse flounder fillets under cold water pat dry. Make sure all pin bones have been removed. Add siracha to a small bowl. Add Panko to a waxed paper to contain the bread crumbs.

Coat fillets with sriracha then place on panko. Fold edges of waxed paper to coat sides. Flip the fillet to complete coating the other side. Sprinkle salt & pepper over fillets.

In a skillet with 1/4 inch of oil heat to 375 degrees. Place fillets lightly into oil. Fry until side is golden brown. Flip and continue frying till fish is firm and flakes.

Remove from oil and set on paper towels to soak up extra oil.

Serve with any sauces and sides as desired.

Enjoy!

One of my favorite sides for the summer time is my Cold Spicy Tuna Mac Salad

Ingredients:

• (2) 5oz cans Chunk White Tuna
• 1 Cup Light Mayonnaise
• 16oz Whole Wheat Pasta Shells Cooked (al dente)
• 2 tbl Dried or Fresh Parsley
• 1 tblsp Bayu Cajun
• 1 teaspoon Hoboken Eddies Habanaro Mustard
• 2 tsp Dried Mustard
• 2 tsp Fresh Cracked Pepper
• 2 Hard Boiled Eggs sliced
• 4 stalks Chopped Celery
• 1/4 Cup Lemon Juice
• 1 Can Baby Shrimp or cooked chopped shrimp.

In a large pot bring 6 quarts of water to a boil. Add pasta stirring and let boil for 6 minutes or until Al Dente. Drain and cool set aside.

In a large bowl add all ingredients except Hard Boiled Eggs & Shrimp. Fold together until evenly mixed. Add pasta folding into mixture until evenly coated. Add shrimp and mix in. Add sliced eggs to top and sprinkle with Cajun Seasoning.

Let cool in refrigerator for at least 2 hours prior to serving.

This is one of my favorite summer dishes! I hope you and your family enjoy it as much as I have!!

Enjoy!

Mini Taco Bowl Appetizer

Made this recipe up on the fly. Its fairly quick and easy to make. The Tostitos Scoops make great little tortilla shell bowls that are then stuffed with seasoned meat and rice mixture then topped with shredded cheddar! The size of the snack creates the perfect Mini Taco Bowl Appetizer!

Ingredients:

• 1 lb ground turkey
• 1/2 yellow onion chopped
• Can of Diced Hot Chili’s
• 6 cloves of garlic pressed
• 1 tablespoon extra virgin olive oil
• 2 Tablespoons Taco Seasoning (See Below)
• 1 packet Sazón or Make your own (See Below)
• Shredded Cheddar Cheese
• 1/2 Cup White Rice
• 1 Cup Chicken Broth
• 1 Bag Tostitos Multi Grain Scoops

Directions:

In a 12″ skillet over med/high heat oil pan with olive oil. Add 4 minced cloves of garlic Diced Hot Chilis and onion simmer for about 1 minute. Add ground turkey and break apart. Add Taco Seasoning and half the packet of Sazón Spreading evenly. Mix into meat cover and brown.

In a Sauce Pan bring chicken broth with remaining Sazón and Minced Garlic Cloves to a boil. Add rice set heat on low and cover for 12 minuted or till rice is cooked tender and no standing moisture remains. In a blown mix meat and rice together and let stand and cool.

Preheat oven to 350 degrees. Once cooled using the Tostitos Multi Grain scoops pick out ones that are not broken.

Fill with the meat and rice mixture and top with grated cheddar cheese. Heat in preheated oven for 10 minutes. Plate and serve. You can add a dip such as salsa or sour cream.

Taco Seasoning Recipe:

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

Sazón Recipe:

• 1 tablespoon kosher salt
• 1 tablespoon whole black peppercorns, toasted then ground
• 1 tablespoon granulated garlic
• 1 tablespoon ground coriander seed
• 1 tablespoon cumin seed, toasted then ground
• 1 tablespoon Mexican oregano, crumbled
• 1 tablespoon achiote seeds

Mix ingredients together well and use 1.5 teaspoons for each packet of the Goya Sazón your recipe calls for.

Enjoy!!