You do not need hours of cooking and standing in the kitchen to create one amazing meal. You really do not! That is the whole point of this blog. 99% of my recipes are easy because I do not have hours to stand and cook, even though I cook every single day.

Sometimes, I use shortcuts, meaning store-bought seasonings, cake mixes, or taco shells.

I mean, even though it tastes 100 times better when you make it yourself, still it is perfectly alright if you get from the store your favorite seasoning or something that will save you time.

These tacos were delightful and refreshing. I really loved the idea of sweet and savory salsa, and this one was all that plus more.

The Tanginess of salsa gave the whole dimension of great flavors that made these tacos taste even better. However, fish… You will want to take the bread and just scoop it with your fingers directly out of the skillet for one big bite.

It was out of this world. I think it is well-balanced, healthy, delicious, and perfect for your weekend dinners.

Yield: 4 SERVINGS

Fish Taco with Peach Salsa

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Simple and easy recipe for Fish Taco with Peach Salsa

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 10 minutes

Total Time 40 minutes

Ingredients

• 1 – 1 1/2 pounds 453g-680g of Fish – white fish, tilapia, mahi-mahi, etc.
• 2 tbsp. Taco seasoning
• Generous pinch of Salt and Ground black pepper
• Pinch of Chili Flakes
• Juice of 1/2 lime
• 1 tbsp. Olive Oil

PEACH SALSA:

• 1/2 English cucumber, or 4 mini cucumbers Japanese, etc.
• 2 Tomatoes
• 1/2 Red Onion
• 1 Peach less ripe
• 2-3 Scallions
• Handful cilantro Italian flat leaf parsley could be used instead
• 1 Lemon Juice
• 1 tbsp. Olive Oil
• Salt and Pepper to taste
• Chili Flakes *optional

Serve:

• Soft or Hard Tortilla Corn Shells
• Lettuce

Instructions

FISH:

1. If the fish is frozen, defrost it.
2. Place the fish in a bowl or a pan, then add taco seasoning, and just massage it for a couple of seconds, then add salt and pepper, lime juice, and a drizzle of Olive Oil.
3. Again, massage the fish with all the seasoning to coat it. Leave the fish to marinate for 15 minutes.
4. After 15 minutes, preheat the skillet, or frying pan, add oil to almost smoking point.
5. Add fish, a few pieces at a time, and cook until the fish is cooked through, 145F (62.8C). If it starts to stick to the bottom or rip, it’s alright, we are going to shred it anyway. Don’t over-crowd the pan, so cook a couple at the time, depending on the size of your pieces. Place on the plate until everything is cooked. Then place the fish back in the skillet, and lightly shred. Now, it’s the best time to taste it and see if you need more seasoning, salt, or taco seasoning if you like the stronger flavor.
6. Build your taco however you like.

PEACH SALSA:

1. Dice all the vegetables and fruit.
2. Toss it together, and add lime juice, olive oil, and salt, and pepper to taste.
3. You can add finely chopped cilantro or parsley, but also take the leaves off and roughly rip with your hands and toss with the salad.
4. I used 1 lime, but if you like it more citrusy, add more.

Notes

You can use soft small tortillas or hard corn taco shells. If you do not have peach, a good substitute is one mango or even a cup of chopped pineapple. You want the sweetness that you can achieve with fruit.

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It is that time of the year when Superbowl parties are planned here in the USA. So these Twice Baked Potatoes with Chicken are a must make.

We do not host big parties. It is usually just five of us with plenty of good food;

Pizzas, Enchiladas, sandwiches or sliders, delicious chicken, dips, and these potato boats will make an appearance on our little Superbowl party table.

These potatoes were fantastic. Usually, I would add a bit of hot sauce because I like them a bit spicy, but even without the little heat, these are just perfect.

I serve them with sour cream and some extra scallions. Oh, they were gone from the large serving plate in a few minutes. You cannot really stop at one half, but you be the judge.

We love them any time of the year, especially during parries. However, making them for sporting event party is just amazing.

I am thinking these would be absolutely phenomenal after Thanksgiving. If you have any veggies and turkey leftover, add it to the potato mixture.

You can’t really go wrong with it because they are super simple and easy. I hope you will enjoy them as much as we did.

Recipes you may like:

Baked Sweet Potatoes

Baked Potatoes

Oven Roasted Chestnuts

Beef Chili Baked Potatoes

If you get inspired and make my amazing appetizer or a snack, Twice Baked Potatoes with Chicken, please tag me on Instagram. @sandraseasycooking using hashtag #sandrasasycooking. Watch my video on youtube or here on my post, if you disable AdBlock. Thank you so much in advance!

Yield: Serves 6

Twice Baked Potatoes with Chicken

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An easy and tasty recipe for Twice Baked Potatoes with Chicken

Prep Time 15 minutes

Bake Time 1 hour 10 minutes

Total Time 1 hour 25 minutes

Ingredients

• 5 Russet Potatoes washed & scrubbed clean (2-3 lbs.)
• 1 cup Shredded Chicken Breast cooked; roasted/baked/pan-fried
• 2 Green onions sliced
• 2-3 tablespoons Sour Cream
• 1 tablespoon unsalted butter
• 2 Fl. Oz. = 1/4 cup= 60 ml Milk
• 1 cup Cheddar shredded + for topping
• ½ cup Monterey Jack Cheese shredded + for topping
• Freshly ground black pepper and salt to taste

Instructions

1. Preheat oven to 400F
2. Wash and scrub clean potatoes. Line the potatoes on the baking pan and bake for 45 minutes to 1 hour at 400F (200C). When the toothpick goes in smoothly, it means they are cooked. Also, when you touch the potatoes, they should feel softer on the inside. Be careful not to burn yourself.
3. Cut the potatoes in half, and carefully spoon it out in the bowl. Scrape it, and try not to break the skin.
4. Chop the green onions, and add to the potatoes.
5. Season it with Crushed Chili Flakes, Salt and Pepper to taste.
6. Add Sour Cream, Milk, Butter.
7. Add (cooked) chicken breast. Try to shred it with your hands and make smaller pieces.
8. Add Cheeses
9. Spoon the mixture into the potato skins. Packed them with the mixture, as much as it fits. (You can bake leftover mixture on the side with more cheese, like a mini casserole)
10. Sprinkle with more cheese. Add as much or little that you want.
11. Bake the potatoes again for 10 to 12 minutes at 400F (200C) or until the cheese is completely melted.
12. Serve the potatoes with sour cream or your favorite dip.

Notes

Shred both kinds of cheese, or get already shredded one, and mix them together. Make sure to have enough for topping. You will need a little less than a ½ cup to sprinkle on top of the potatoes before baking. You can certainly use any cheese that you prefer or like, or perhaps have on hand.

I think cheddar is quite amazing and compliments potatoes very well. You can also add hot sauce to the mixture, like a buffalo sauce or sriracha. The chicken could make a potato mixture pretty dry, so make sure to add that butter and sour cream as well as milk to keep it from drying.

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My version of Chicken Fettuccine Alfredo is probably one of my favorite meals. I just love the whole thing; creamy sauce, pease, and the chosen. It is such an easy meal, yet satisfying.

Anyhow, I am a visual person and I believe having a video recipe is extremely useful so I will attempt to make as many as I can.

All things considered, I made 3 different videos. Well, I must say that it was a disaster.

It was not going how I would have preferred it. I had a flour drop to the floor, like the whole bagful, pasta sauce everywhere throughout the tiles and walls that we painted a week before.

Why? Well, BECAUSE as I was recording my measuring cup magically just slipped down like I didn’t have hands at all.

Just when I am verging on finished one of the recordings, I poured myself one tall glass of squeezed orange juice, which I knocked off the table, and do I have to say more?

I was not happy at all.

Check out one more amazing pasta dinner: SKILLET LASAGNA & VIDEO

Here and there, things do not genuinely go the way we want them to go. However, we lift ourselves up and go on.

For what is worth regardless of my crazy clumsy weekend, this fettuccine was stunning and very delicious. It brightened my day, that’s for sure!

I had the whole pack of store-bought grilled chicken that I usually put on my mixed greens, however, I didn’t know what to make for a supper that each of the 5 of us could appreciate together.

In this way, after a tad bit of conceptualizing, the idea was to make something that you would most likely request in the Italian eatery and pay around $15.

WATCH MY VIDEO ON YOUTUBE

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I think this entire family size dinner cost me that much… $15. With that being said, you can purchase Alfredo sauce, or make my simple one.

I included a recipe beneath. It is completely up to you. Furthermore, obviously, if you would prefer not to purchase grilled chicken please pan-fry or saute, or barbecue it yourself.

When you have cooked chicken, sauce and pasta this recipe is done in 5 minutes. You can prepare ahead, place in the fridge and just mix it up together when you are ready.

Similar recipes that you might like

• Homemade Hamburger Helper
• Zoodles with Shrimps and Tomatoes
• Pasta, Cheese with Chicken and Peas

Please, let me know if you make my version of Chicken Fettuccine Alfredo.

Share your pictures with me on Instagram, but make sure to tag me. @sandraseasycooking with hashtag #sandraseasycooking

Yield: Serves 4

Chicken Fettuccine Alfredo

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The best Chicken Fettuccine Alfredo Recipe. It makes an amazing family-style pasta dinner.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 1 1/2 cup Alfredo Sauce
• 1 pound Grilled Chicken Strips store-bought/ pan sauteed or grilled works fine
• 1 cup frozen peas slightly defrosted (you can use canned peas)
• 1 box 1 pound Fettuccine pasta,
• Pinch of ground black pepper
• Dry Parsley
• Shredded Parmesan cheese
• Garnish with fresh herbs

Homemade Alfredo Sauce

• 1 1/2 cup heavy cream
• 4 cloves garlic peeled and crushed
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon Ground Black Pepper
• Salt to taste

Instructions

1. In a medium saucepan, add one and a half cup of Heavy Cream, and to the cream add 4 peeled and crushed garlic cloves.  Turn the heat on medium-low until the cream starts to bubble, not boil, but a bubble. Turn the heat to LOW and let it simmer for about 10 minutes. The cream will be infused with the garlic flavor and aroma. After 10 minutes take the garlic cloves out, season it with ground black pepper and salt to taste. Let it simmer for 5 more minutes and then add grated Parmesan cheese. Heavy cream is already silky smooth so no additional oils would be necessary, however, you can add 1 tablespoon of butter if you desire.
2. In a large pot, add water with a tablespoon of salt. Let the water boil and add pasta. Cook according to the pasta box, usually 8-10 minutes. Drain the pasta and set aside.
3. In a skillet or deeper frying pan, add Alfredo sauce, defrosted peas, and chicken strips if they are cooked, if not season the chicken with a few pinches of salt and pepper, slice into equal size strips and cook for a couple of minutes or until the chicken is no longer pink, or you can grill it yourself, just slice before adding.
4. To the Alfredo Sauce, peas and chicken, add cooked pasta, stir and add black pepper, shredded Parm cheese and a sprinkle of dry parsley.
5. Stir and garnish with fresh herbs. I had beautiful fresh Thyme, so that’s what I’ve used

Notes

You can buy grilled chicken from the store OR make your own. All you need 1 lb of chicken, which is usually one full chicken breast. Grill, saute, roast; just a season, cook and slice the way you want. You can add mushrooms if you like, broccoli or any other veggies that you prefer. Peas go perfectly with this dish, though. Also, you may use canned peas if you have that on hand.

YOU DO NOT have to add peas at all. You can use Alfredo sauce from the store OR try my homemade that is so easy you will never buy again.

This serves 6 if you are going to the serving size, however, depending on the appetite and the person, 4 people could be pretty full. I used grated Parm cheese because it melts better than grated, but again it’s up to you.

Did you make this recipe?

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