COOKING THURSDAY ~ FISH TACO BOWLS ~ BLOG 365.232D

Living in this small town there are very few “quality” restaurants that aren’t “FAST” food or greasy diner food that we like to frequent. One of our 4 favorites is the Blac-N-Bleu. It’s the kind of place where if you are there enough, your drink of choice magically appears when you sit down. 🙂 The original concept and owners did NOT exude a welcome atmosphere or inviting menu. Since the new owners took over several years ago the concept AND menu have changed and not only become more inviting, but have also thrived under their direction. The servers are top notch and friendly. The chefs are inventive ad offer a savory and creative menu that seems to make EVERYONE happy.

My MOST FAVORITE item on their menu is the FISH TACO BOWL that I have since replicated for making here at home! One of the best parts besides the flavorful taco seasoned crispy yet flaky fish is the green cabbage slaw on top of rice with black beans, fire roasted corn, diced tomato, pickled red onion and FRESH avocado for the best meal that boasts all of the flavors and textures you love about fish tacos, only in a bowl!

FISH TACO BOWLS

FISH
2 teaspoons Pampered Chef Chile Lime seasoning
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon cayenne pepper, optional
FRESH ground sea salt and try-color pepper
1 pound bonelesss skinless white fish, cod or halibut
1 tablespoon avocado oil

  • Preheat the oven to 400°.
  • In a small bowl, mix the taco seasonings until well combined.
  • Set aside ½ teaspoon of the taco seasoning for the coleslaw.
  • Cut the fish filet into 1-inch pieces and add to a large bowl.
  • Drizzle with the oil and taco seasonings and toss until well coated.
  • Line a baking sheet with foil and spray with cooking spray.
  • Scatter the fish pieces on the baking sheet and bake for 10 minutes or until the fish is opaque.
  • Raise the heat to BROIL and cook for 3 more minutes to crisp the outside.

COLESLAW
12 ounce bag coleslaw mix
3 green onions, thinly sliced
1/4 cup chopped cilantro leaves
¼ cup sour cream
2 tablespoons fresh lime juice
2 teaspoons adobo sauce, (from 1 can chipotles in adobo)
½ teaspoon reserved taco seasoning
2 tablespoons water
1 avocado, peeled and pitted

  • Add the coleslaw mix, green onion, and cilantro leaves to a medium bowl.
  • In a blender or food processor, blend the avocado, sour cream, lime juice, adobo sauce, reserved taco seasoning, and water until smooth.
  • Toss half of the avocado sauce with the coleslaw mix.

ASSEMBLY
3 cups prepared white rice
1 cup black beans, rinsed and drained
1 cup fire roasted corn
1 cup diced tomato
lime wedges
pickled red onions
sliced avocado, optional
pico de gallo, optional

  • 
Divide the rice, coleslaw mix, and fish among four bowls and serve with lime wedges, sliced avocado, more chopped cilantro, pickled red onions, and/or pico de gallo.
  • Drizzle with the reserved sauce as desired.


COOKING THURSDAY ~ PEACH GLAZED BBQ CHICKEN ~ BLOG 365.232C

PEACH GLAZED BBQ CHICKEN

1 tablespoon avocado oil
1 LARGE shallot, FINELY diced

  • Heat oil in LARGE sauce pan.
  • Saute shallot 5-10 minutes until soft and browned.

1 cup jalapeño ketchup
2 tablespoons apple cider vinegar
1/4 cup water
2 tablespoons Lea & Perrins Worcestershire sauce
1/2 cup peach preserves
3 tablespoons dark brown sugar

  • Whisk into the sauce pan until smooth.
  • Bring to a SLOW boil.
  • Reduce heat and simmer 10-15 minutes until thickened.
  • Set aside to cool

1 teaspoon garlic powder
FRESH ground sea salt and black pepper, to taste
3-4 pounds chicken pieces
Non-stick cooking spray
2-3 firm peaches, sliced

  • Stir together garlic powder and seasoning until well blended.
  • Sprinkle and rub seasoning into chicken pieces.
  • Spray each piece with cooking spray.

 

  • Spray grill with non-stick spray.
  • Heat to high and then reduce to low.
  • Arrange chicken skin side down and grill 4-5 minutes until fat is rendered and skin is browned.
  • Flip chicken pieces.
  • Cover and grill on low 20-30 minutes until chicken is cooked through and no pink near the bone.
  • Brush with sauce every 10 minutes, adjusted and moving chicken around to prevent burning.
  • Add peaches during the last 10 minutes.

COOKING THURSDAY ~ BEAN SALAD with SMOKY SUN-DRIED TOMATO VINAIGRETTE ~ BLOG 365.232B

A cup of beans a day is attributed to the long life of many people. This smoky, yummy bean salad meets that criteria and is as healthy and delicious as it is perfect for potlucks and parties.

BEAN SALAD with SMOKY SUN-DRIED TOMATO VINAIGRETTE serves 6
SALAD
1 can black beans, drained and rinsed
1 can small navy beans, drained and rinsed
1 cup yellow peas, soaked 8 hours and cooked tender in chicken broth
1 cup green peas, soaked 8 hours and cooked tender in chicken broth
2 cups grated Brussels sprouts
1 cup jasmine rice
2 cups homemade chicken or beef broth
FRESH chopped Cilantro, parsley, scallions, basil and/or thyme to garnish

  • Cook rice in broth 20-30 minutes until JUST tender.
  • Spread out on baking sheet to cool and dry.

SMOKY VINAIGRETTE
1 cup avocado oil
½ cup sun-dried tomatoes
â…“ cup champagne vinegar
2 tablespoons smoked paprika
2 tablespoons QUALITY honey
FRESH ground sea salt and black pepper

  • In a food processor, process sun-dried tomato with oil until smooth.
  • Add champagne vinegar to the tomato-oil mixture and process until emulsified.
  • Add honey, FRESH ground sea salt and black pepper and smoked paprika, processing until well blended.

ASSEMBLY

  • Layer (rice, brussels sprouts and beans) ingredients into bowls.
  • Drizzle 2 tablespoons of the vinaigrette mixture onto each salad. Reserve the rest for future.
  • Garnish and serve.

NOTE: Any combination of beans works – pinto, red beans…

COOKING THURSDAY ~ COOKIE MONSTER COOKIES ~ BLOG 365.232A

I had these at a friend’s birthday party recently and they were sooooooo addictive!! I only made a small addition and we like them even better now 🙂

COOKIE MONSTER COOKIES

1 cup sugar
1 cup packed brown sugar
1/2 cup unsalted butter, at room temperature
3 LARGE eggs
1 1/2 cups creamy peanut butter
1 tablespoon PURE vanilla
2 teaspoons baking soda
1/2 teaspoon salt
4 1/2 cups oats (original OR instant)
1 cup mini M&M’s
1 cup mini chocolate chips
FLAKED sea salt

  • Preheat oven to 350°.
  • Sift together the flour, baking soda and salt. Set aside.
  • Cream together butter and sugars.
  • Add eggs, one at a time, incorporating well.
  • Whisk in peanut butter until well blended.
  • Add vanilla, baking soda and salt, blending well.
  • With a hand mixer blend in the oatmeal, incorporating well.
  • Fold in M&M’s and mini chocolate chips.
  • Drop by spoonfuls onto baking sheet.
  • Sprinkle with flaked sea salt.
  • Bake for 13 minutes.

HAPPY HOMEMAKER MONDAY with RECIPE LINKS & MENU ~ week 33 of 2026 ~ BLOG 365.229

Be sure to join Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom

LAST WEEK RECAPPED

GOOD MORNING I hope you have all had a GREAT week.

MONDAY~THURSDAY We’re entering the last couple weeks before school starts back up. I’ve been hiring my friend’s teenage son to help get a few projects done around the house before he goes back to school and help him earn a few bucks too!! He helped last week one day with a HUGE project. There were also a few medical appointments as well as the standard shopping and every day chores.

FRIDAY~SUNDAY The Blackberry Festival was in full swing! Friday I made the Blackberry jam for the BRISKUITS we made for the early morning breakfast we’ve been doing the past few years at the Offyce. Dan made the briscuit this year and Diana the biscuits. Saturday morning dawned with a line of people for breakfast and it was a GOOD day. Our word of mouth is getting better EVERY year.

After breakfast we went to the festival which was bigger than it had been prior to COVID, so it’s great to see it recovering well. Lots and lots of classic cars, vendors galore and Food trucks lined up around the corner of the park. Saturday night was the BIG street cruise. There was also a chili cook off, BMX race for kids, Blackberry dessert contest, dog pie eating contest, mud races, mud volleyball, community groups and even a dog pie eating contest.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

We survived the excessive heat and red flag warnings a couple weeks ago and then last week was almost perfect. This week is going to be an almost carbon copy of last week in the low to mid 80’s with lows in the 50’s with cool ocean breezes. Now, I REALLY think the DOG DAYS of SUMMER are truly over.

TO DO, APPOINTMENTS, DVR/TV & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS, TRAVEL,  APPOINTMENTS, MENUS & DVR/TV
  • LAUNDRY & CLEANING Yesterday I got caught up with the laundry. 
  • GROCERIES & ERRANDS I did a menu and grocery list for the week that I’ll get picked up today after the eye doctor. There’s a different appointment Monday, Tuesday, Wednesday and Thursday so I’ll work the errands into each day. One of my besties and I are trying to take either Friday or Saturday as a “play day” for shopping and lunch.
  • CELEBRATIONS Hubby and I are celebrating a BIG anniversary tomorrow. WOW 25 years already. He always says we’re not perfect, no one is, BUT we are perfect for each other! And he is so right! Tomorrow will be 9,132 days of wedded bliss (MOSTLY) 🙂 10,143 days 
  • PROJECTS & TRAVELS I’m looking into maybe trying a new hobby, KINUSAIGA, Japanese fabric art piecing or “silk picture” making that began in the 80’s as a way to use old kimonos. 
  • THINGS THAT MAKE ME HAPPY folded laundry… empty laundry baskets… organized drawers… organized closets… clean windows… empty dishwasher…

READING TIME

I’m halfway through book #4 EVERYTHING WE FOUND by Kerry Lonsdale.

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀

 8/17 MONDAY 8/18 TUESDAY 8/19 WEDNESDAY
8/20 THURSDAY
 8/21 FRIDAY 8/22 SATURDAY 8/23 SUNDAY
DINNER
TRIVIA NIGHT
CORN/YOYO
clean out refrigerator night or you’re on your own
TRUE KITCHEN
out for OUR ANNIVERSARY
CORN/YOYO
clean out refrigerator night or you’re on your own
STREET CORN CHICKEN RICE BOWLS with CUCUMBER SALAD
4 CHEESE BAKED GNOCCHI & ROASTED GREEN BEANS
PARMESAN CHICKEN, AU GRATIN POTATOES & HONEY THYME ROASTED CARROTS
CORN/YOYO
clean out refrigerator night or you’re on your own
DESSERT
 
BLUEBERRY PUFF PASTRY
 

FAVORITE PHOTOS FROM THE CAMERA

I LOVE the old cars and creative vendors.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

Fall is right around the corner! And I LOVE these ideas. Ironically I usually do MOST of them too!

  • DECORATE with natural elements ~ straw, pumpkins, apples, gords, buckets, etc…
  • SIMMER pot with apples, cinnamon and other favorite spices as well as burning CANDLES…
  • SEASONAL WARM DRINKS ~ YES PLEASE!!!! hot toddies, hot apple cider, hot chocolate…
  • COZY OUTDOOR SPACE ~ blankets and pillows on the porch with one of the seasonal warm drinks 🙂
  • GRATITUDE JOURNAL ~ fall always seems like the time to begin a new one, but I try to keep one year round…
  • PICNICS up at the lake or BONFIRES at a friends house…
  • NEW SEASONAL RECIPES ~ I never met a recipe I didn’t want to try once (USUALLY) 🙂
  • HOST A SOUP & BREAD NIGHT ~ I’ll have to try this one!! And ironically I had already decided to try a new craft before I read this and COZY BOOKS are a must year round.

COOKING THURSDAY RECIPES COMING UP THIS WEEK

  • FISH TACO BOWLS
  • COOKIE MONSTER COOKIES
  • PEACH GLAZED BBQ CHICKEN
  • BEAN SALAD with SMOKY SUN-DRIED TOMATO VINAIGRETTE

COOKING THURSDAY RECIPE LINKS FROM LAST WEEK

COOKING THURSDAY ~ CRUNCHY PEANUT CHICKEN SALAD ~ BLOG 365.225D

CRUNCHY PEANUT CHICKEN SALAD

1/2 cup creamy peanut butter
1/3 cup rice wine vinegar
3-4 tablespoons avocado oil
1/4 cup teriyaki sauce
3 teaspoons Garden Gourmet ginger paste

  • Whisk all together until smooth and well blended.

1 SMALL head Napa cabbage, shredded
1 SMALL red pepper, diced or thinly sliced
2 stalks celery, halved lengthwise and sliced thin
1 SMALL English cucumber, quartered lengthwise and sliced
1 SMALL bunch green onions, sliced thin
1 cup snap peas, halved (optional – seasonal)
1 1/2 cups rotisserie chicken pieces
1/4 cup chopped cilantro
1/2-1 cup bean sprouts
1 1/2-2 cups shredded carrots

  • Toss ALL together.
  • Drizzle salad with half of the vinaigrette.

1/2 cup chopped peanuts
Sesame seeds

  • Sprinkle with peanuts and sesame seeds.
  • Serve with remaining vinaigrette.

COOKING THURSDAY ~ CHOCOLATE ROOT BEER CAKE with CHOCOLATE PEANUT BUTTER GANACHE ~ BLOG 365.225C

This old fashioned cooked cake recipe is just like one grams used to make, but I updated it a bit.

CHOCOLATE ROOT BEER CAKE with CHOCOLATE;ATE PEANUT BUTTER GANACHE

CAKE
2 cups AP flour
1 1/4 teaspoon baking soda
1 teaspoon sea salt

  • Preheat oven to 325°.
  • Spray flute pan, angel food pan or LARGE spring form pan with non-stick cooking spray.
  • If using a 2 part pan, wrap the bottom in foil and place on a cookie sheet.
  • Sift together flour, baking soda and salt.
  • Set aside

2 cups A&W root beer (see note)
1 cup unsweetened cocoa powder
1 stick unsalted butter, cut into pieces
1 1/4 cups sugar
1/2 cup PACKED dark brown sugar
2 teaspoons PURE vanilla

  • In a LARGE sauce pan melt butter and whisk in root beer and cocoa powder, continually whisking over medium heat until smooth.
  • Whisk in sugars, stirring well until sugars are dissolved and mixture is smooth.
  • Whisk in vanilla, turn off heat and let cool 15 minutes.

2 LARGE eggs

  • Add eggs one at a time until well blended.
  • Whisk in the flour 1 cup at a time to the sauce pan, stirring constantly until well blended.
  • Pour into prepared pan.
  • Bake 40 minutes until tester comes out clean, turning the pan half way through.
  • Let cool on wire rack 20 minutes.

 

  • Invert to a platter to unfold cake.
  • Let it cool completely.

GANACHE
2/3 cup heavy cream
1/2 teaspoon QUALITY instant espresso or coffee
1 cup chocolate peanut butter chips

  • Whisk together the heavy cream and instant espresso in a saucepan over medium heat until well blended and heated through.
  • Remove from heat and add chocolate peanut butter chips.
  • Cover and let stand 5 minutes to soften chips.
  • Whisk until smooth.
  • Drizzle ganache over cake.
  • Chill to set ganache.
  • Slice and serve.

NOTE: Cherry Pepsi, Coca Cola and even Cream Soda make great flavor adaptations.