Friday Fun: Fish Taco Bowls

Lent is right around the corner, which means it's almost fish fry season here in Wisconsin! There's nothing like flaky fried fish, crispy potato pancakes with a side of applesauce; and a slice of rye bread just to round out the meal. Anyone else's mouth watering right now? There's nothing like a good fish fry with a Spotted Cow beer. 

But every once in a while, you might be looking for a healthier version. Maybe you're cutting carbs. Or counting calories. Or you're on Whole 30 and feel like it's a roller coaster you'll never get off of. 

Sorry. That's just our cheese, sugar and wine craved delirious feelings talking. We're not seeing pink elephants quite yet. Whether you're doing Whole 30 or not, these fish taco bowls are amazing. Even Kevin, who continues to enjoy carbs and alcohol really enjoyed them. The zesty, spicy slaw pairs well with the cumin seasoned fish. And the creamy guacamole is a nice addition. The whole dish just works. And it's easy to make on a busy weeknight. Rebecca was able to make this while quizzing Sawyer on her spelling words, washing dishes and doing laundry. Yep, she's Wonder Woman all right. 

Fish Taco Bowls
Recipe modified from: Kalyn's Kitchen

3 large or 4 small tilapia fillets (or any other mild, white fish)
2 tsp. + 2 tsp. olive oil
2 tsp. fish seasoning. We used Ruth Ann's Muskego Avenue Chicken/Fish Seasoning
1 tsp. ground cumin
1/2 tsp. chili powder
1 bag coleslaw mix
guacamole, for serving 

Dressing Ingredients:
1/2 cup mayo (We used Tessiemae's)
2 T fresh-squeezed lime juice
2 tsp. Frank's Red Hot sauce (or your hot sauce of choice)
salt to taste

Instructions:

Thaw fish overnight in the refrigerator if frozen. Mix the fish rub, ground cumin, and chili powder in a small dish. When you're ready to cook, pat fish dry with paper towels, then rub both sides with 2 tsp. of the olive oil followed by the fish rub mixture. Let the fish come to room temperature while you prep the other ingredients.

Whisk together the mayo, lime juice, hot sauce and salt to make the dressing. Combine the dressing and the coleslaw mix. 

Brush a stove-top grill pan or heavy frying pan with the other 2 tsp. olive oil and heat the pan about a minute at medium-high heat. Then add the fish and cook about 4 minutes on the first side. Turn gently and cook about 4 minutes more on the other side. (Actual cooking time will depend on how thick your pieces of fish are. Fish should feel barely firm to the touch when it's done.) 

When the fish is done, let it cool slightly on a cutting board, then use two forks to shred the fish apart. Fill bowl with 1/4 of the cabbage mixture and top with desired amount of fish.  Serve right away, with guacamole if desired.

Do you have any Friday Fish Fry recipes you love, or restaurants to recommend? Let us know! 

Stay Cool,

The Cool Dads Crew

Monday Meals: Zuppa Toscana

Does anyone else think February is the worst month ever in Wisconsin? It feels like winter has been going on forever, we're depending on a rodent to tell us when spring is coming, and there's still snow to prepare for. Ugh. 

Thank goodness for warm comfort food, am I right? The Wisconsin Test Kitchen has been batch cooking lots of warm stews and soups lately; and the best one has been this Whole 30 approved Zuppa Toscana. Zuppa Toscana has an almost cult-like following at the Olive Garden; and Kevin has been waiting patiently to try our homemade version. 

Verdict? "This tastes exactly like the Olive Garden version!" 

Now that's a little bit of sunshine on a dreary February day, right there...

Zuppa Toscana
Recipe adapted from: My Blue Daisy

2lbs. Italian sausage
1 large onion, diced
1 head cauliflower, roughly cut into florets
2 quarts chicken bone broth
1 can coconut milk
1 head kale, cleaned and de-stemmed
Italian seasonings
Chili Powder

In a large dutch oven, brown the Italian sausage. Add the onion once the meat is almost done cooking. Season with a few shakes of Italian seasonings and a small shake of chili powder. Cook until onions are soft and translucent.

Add the cauliflower, kale and bone broth to the pot, bring to a boil and then reduce heat and allow the soup to simmer until cauliflower is soft and kale is wilted (about 20 minutes).

Once the vegetables are soft, remove from the heat and add the coconut milk. Stir well, and add additional seasonings as needed. Serve warm. 

Notes from the Test Kitchen: We made a double batch of soup to share with friends and keep in the freezer. If you're going to double- make it in two seperate soup pots. 

Also, our recipe is "paleo;" you can easily modify with heavy cream instead of coconut milk; completely up to you. Once the coconut milk warms, the coconut flavor dissipates and leaves behind a creamy element. 

Enjoy this hearty winter soup and join us in counting down to the first day of spring.

Stay Cool,
The Cool Dads Crew

Friday Fun: Chipotle Pulled Pork

Last month, the Wisconsin Test Kitchen celebrated Kevin's birthday in traditional style. Every year we make a big meal, topped off with Chocolate Bread Pudding. Since we received another whole hog for Christmas, we decided to try a new pulled pork recipe. Pulled pork, coleslaw, and cheesy potatoes. That's a pretty solid birthday dinner! The only thing that made it better was watching the Packers beat The Giants. 

Note from the Test Kitchen: the pork needs to marinate overnight- make sure to plan ahead. And don't skip this step: you want the pork to soak up the delicious marinade. 

Chipotle Pulled Pork
Recipe courtesy of: Fashionable Foods

1 Small Onion, peeled and cut into chunks
3 Cloves Garlic, peeled
1 Tablespoon Extra Light Olive Oil
½ Orange, juiced
2 Limes, juiced
3 Teaspoons Chipotle Pepper Powder
2 Teaspoons Paprika
1 Teaspoon Cumin
1 Teaspoon Oregano
1 Teaspoon Salt
½ Teaspoon Black Pepper
1 (3-4 lb.) Pork Loin*
¼ Cup Chicken Broth

Instructions
Combine the onion, garlic, olive oil, orange juice, lime juice, and spices in a mini food processor. Pulse until mostly smooth.

Place the pork loin into a gallon zip-top bag and cover with marinade. Make sure the pork is coated well. Refrigerate the pork overnight.

In the morning, place the pork along with marinade into the slow cooker and pour in the chicken broth.

Cook the pork for 8 hours on low, or until you can easily shred it with a fork.

YUM!!! Isn't that a beautiful piece of pork? And don't worry- even though the meat soaks in paprika and chipotle; the meat won't be spicy and will be fine for little palates. We all agreed this might be the best pulled pork we've ever made.

Keep this one on file for Superbowl Sunday; it will be an excellent way to end this exciting football season. 

Stay Cool,
The Cool Dads Crew