In my ever increasing need to BBQ, I've decided to see how many different fish I can throw at the BBQ and here is the biggy, how many may son will actually eat.  Now, so far he has eaten the Swai and this fish that I used, Tilapia.  I think the reason is, it is another non-fishy fish.  Tilapia is a non fishy fish more so then the Swai was.  I love Tilapia not so much because it doesn't have a strong smell but rather for the taste and the smooth texture of the meat.  I just kept telling my son that it just wasn't fishy.  Also, by cooking it outside, it doesn't smell up the house with that dead fish smell, which I can't stand.  My son ending up loving this one much more then the Swai recipe.  

This recipe made my tongue and tummy very happy.  Served with other summertime favorites such as corn on the cob and watermelon, it was enough to keep you humming happy things.

This was enough for 4 people, two tacos each



1 cup thin sliced Red Cabbage and diced
1 Mango, diced
2 TBSP Cilantro, diced
2 TBSP Red Onion, diced
4 oz Cherry Tomatoes, diced
1 1/2 tsp Jalapeño, diced
1 Lime


1 Avocado
3 TBSP Olive Oil
1 TBSP Mayo
6-7 Mint Leafs
1 Lime, juiced
1 tsp Rice Vinegar
1/4 tsp Garlic powder

1 LB Tilapia
1-2 TBSP Garlic, minced
Lemon Pepper

Corn tortillas
Lemon or lime

Melt the butter and add the garlic and Lemon Pepper.  Treat the fish with this and let it sit at room temp for 30 minutes.
Oil the grills on the BBQ before lighting.  Heat the BBQ to medium low.  Fish will cook very fast.  
Before placing the fish on the BBQ, make the salsa and the dressing.
Toss the fish on the BBQ, cook approximately 5-8 minutes per side.  The fish will turn flakey.
Remove from grill and throw on the tortillas to heat up.
Break up the fish and devide between the tortillas, add the salsa and the dressing.  At this point you can add more lemon or lime.
Eat and enjoy!  
Serve with fresh fruit and corn on the cob.
Buttered up and waiting to go on the grill.
Since this is a salsa, make sure to cut your ingredients fairly small especially the Jalapeño.
The completed salsa. This can also be made the day before.
The avocado mint dressing is so, so good. I could see using this on eggs too.
I hope you enjoyed this recipe, if you did leave a comment below!

Thanks for coming by and remember, enjoy life.
It's the one you have.
In my never ending quest to find a new dinner 6 nights a week, I decided to fall back on an old favorite. Yes only 6, as one night a week we go out. I use the term "go out" loosely as really it is my son getting Micky D's and I get Thai.  The night out is always on Friday night.  We have been doing this since I can remember my son first loving fast food.  Over the years we have on occasion ended up at Jack in the Box.  One time Burger King but they went out of business up here.  Since we did our obligatory chicken on Sunday, that was out.  The Lamb didn't end up being his favorite, I loved it.  I didn't feel like pork chops though I did buy some for a later date (so be on the look out or rather forewarned yadda yadda yadda).  We BBQ'd hamburgers last night and BBQ steak the night before.  So ham steak it was.  The one thing that I did notice was the difficulty in finding a ham steak that I would consider gluten free.  With the help of the butcher we located one thankfully.  This is a super, super, super easy dish.  Really, it doesn't get any easier then this one other then maybe a peanut butter and jelly sandwich. You can either put a rub on the ham or not.  I did but very, very lightly.  Also, I decided to BBQ the ham steak and I knew that 10 minutes max was all I needed.  It probably took longer to make the sauce then it did to actually cook it!  I also made a salad with this one that I will put a link here to.  A yummy none lettuce one with a Lemon Vinaigrette dressing. You'll love it or just like it a lot (Purple Cauliflower and Lemon Vinaigrette Dressing).  
Since Jurassic World is coming out, why not tell the kids it's a dinosaur steak, yeah that should make them happy!

1 Ham Steak


3 TBSP Apricot preserves
1/2 to 1 tsp grated Horseradish
1/2 tsp grated Ginger
1/4 tsp dry Mustard


1 tsp Chinese 5 spice
1/4 tsp sage

Lightly sprinkle the rub and rub it in.  Let it sit about an hour at room temp.  Heat the grill to medium. This will cook very, very fast so you might want to prepare your side dishes first!  I served a purple caulflower with grapes and vinaigrette dressing with it along with watermelon.  We don't eat a lot of carbs in the evening.  Throw it on the grill and don't move it or glaze it yet.  Let it cook for about 3 minutes and flip it.  Let it cook but go ahead and glaze the side that is up.  After the 3 minutes flip again and cook about 3 minutes (during that time glaze the upside) flip over, glaze again.  You are done.
You can see how light the rub is here.
Here is the Purple Cauliflower with Lemon Vinaigrette that I made with it. Here is the link for the salad
I hope you enjoyed this recipe!  If you did, leave a comment below.

Thanks and remember, enjoy life.
It's the one you have,
One of the problems trying to come up with new recipes all the time is seemingly running out of ideas.  It's a big giant circle of a conundrum.  Chicken and the egg kind of thing.  I try not to go out and look at other recipes but when you are a Pinterest addict there is no helping it.  These days I really, really try and limit my time on Pinterest to 3 or 4 hours a day.  Naw, just kidding.  I get on either in the early morning or late at night and that is it.  Lately I've been looking at more crafty kind of stuff then anything else.  Hence the problem I had when at the store today.  I wanted something that was not chicken, no pork and not beef. Well now.  Oh and something the kid would eat.  Geez, poke me in the eye and call me a problem.  There is no way he would do a meatless meal and the thought of trying to get tofu anywhere near his mouth sends shivers up my spine.  I perused the meat isle for a while, up and down, back and forth.  I'm pretty sure that some of the other customers were starting to have weird ideas about me.  It wasn't that I was muttering to myself or anything and if I was, I really tried to keep it at a low murmur.  Finally the butcher came out and asked me if I needed any help.  Well, probably but I wasn't sure how to ask for it and I'm pretty sure the butcher was not the right person to ask.  However, I did mutter something that I wanted to try a new recipe of sorts.  He asked when was the last time I had made lamb.  Lamb?  Whoa.  I haven't cooked lamb in like forever.  The last time I cooked it, I burned it so badly that my house stayed lamby smelling for weeks. Was I strong enough to try it again?  Sure, why the hell not.  What have I got to lose and I can lie to my son an tell him it's just a pork chop. What'll he know, he's only 13.

1-4 Lamb Chops
1-2 cups Chinese Snow Peas (depending on how many chops)
1/4-3/4 cup Yellow onion (see note above)
1/2-1 cup Mushrooms (same note)
1 tsp grated Ginger
1-2 tsp fresh Dill
2-4 TSBP Butter
1-2TBSP Brown Sugar
Salt and Pepper to taste

At least 1 hour before cooking, melt 1-2 TBSP butter and mix with the brown sugar.  Rub on lamb chops, salt and pepper to taste.

In a non-stick skillet or cast iron pan, heat 1-2 TBSP Butter until melted.  Add ginger and cook 1 minute. Add onion and cook until just before translucent.  Add the rest of the vegetables plus the dill and sauté, salt and pepper to taste.  Cook at least 5 minutes.  Make a clear space in the middle of the skillet and add the lamb chops.  Cook 5 minutes per side on medium heat or until no longer pink in the middle.

Plate and you are done.  We had this over sticky white rice.


I hope you enjoyed this recipe.  If you did, leave a comment!

Remember, enjoy life.
It's the one you have,
I know that I've said that I don't like chicken but there are times that it is a simple must have.  It's not that I don't like chicken, it's simply that I would never, ever, ever order it when out at a restaurant or fast food or just about any place outside the house.  We however do eat it at least once a week, whether we want to or not.  I decided that I would get it out of the way early this week and have it on Sunday.  Since I just purchased a brand spanking new BBQ, the other one died in a fit of exasperation, I wanted to slap a meal on it.  We BBQ'd steaks yesterday so why not some chicken legs and thighs today.  Here's the thing, I really, really don't like the breast meat, no I don't know why.  My son however only likes to eat the breast meat yet he has never and I mean never tried any other part of the chicken.  Since I am on a kick to get him to expand outside his narrow eating behavior, I was a mean mom and didn't buy any breasts.  He did shoot me the stink eye when he saw the meat out thawing but had the grace not to say anything.  I call it "grace" but it was more he just didn't know how to voice his objection without sounding like a spoiled brat.  I'm gonna count that as a win for mom.  Booraw.

This sauce was enough for the what you see above.  Go ahead and double or triple as you see fit.


1/2 cup Ketchup (I use the kind with sugar and not cornsyrup, not sure if that makes a difference)
1-2 TBSP Sriracha Sauce (depending on how spicy you like it)
1 TBSP Brown Sugar
1/4 cup Syrup (maple, I used the fake stuff)
1 TBSP White Vinegar
1 TSP  Yellow Mustard


You can use any rub you like.  I just used:

1 tsp Salt
1 tsp Pepper
1/4 tsp Bacon Salt (yes you read that right)
1/2 tsp Chile Con Limon

First off, I don't sauce until the chicken is just about done.  Then I sauce the side that is up and do not turn it over just yet.  I wait at least 10 minutes with the lid closed.  I want the sauce to get hot and start to stick to the chicken.  Then I turn it over and sauce the other side, wait 10 minutes.  Then turn sauce again and wait just a few minutes, turn sauce and done.  I do put a rub on chicken about 2 hours before hand.  You can see it under the sauce in the picture above.  It's not a lot of rub, this is "rub o'lite".  Just enough to cook the chicken by.  My flame, as mine is gas, was at a medium low.  The temp on the outside read 350 degrees F.  Do not turn over or keep moving it around.  Just place it and let it cook.  It should take at least 20 minutes or more per side to cook at this lower temp but it also won't burn.  

Very light on the rub. Also, the chicken should be about room temp when you throw it on the grill.
This was the best chicken that I have made on the BBQ.  I had forgotten about this recipe until going through my list from last summer.  If I had thought ahead, I would have made coleslaw with it but plumb forgot when the food shopping was a thing.  The corn made it home though which was a good thing.
Look at this thing of beauty, oh so good.
I hope you like this recipe, if you try it leave me a comment.  Even if you don't try it, leave me a comment!

Remember, enjoy life.
It's the one you have,