cheers

Chess squares

Since I mentioned them in my introduction and most people probably aren’t familiar with them, I decided to make my first recipe chess squares. Chess squares, chess bars, chess pie, chess cake, gooey butter cake… This recipe has many forms and is known in different parts by a variety of names. This is one of the simplest recipes I have ever learned and it was shared with me by multiple friends during our time in Tennessee. You can make the traditional chess squares or with a slight tweak of the recipe, you can add a variety of flavors including: chocolate, lemon and even cookies and cream. My family loves the traditional chess squares so that is what I will be sharing today.

You’re going to make a crust and a filling and trust me when I say this is one of the easiest crowd pleasing desserts out there.

For the crust you will need: 1 pkg yellow cake mix, 1 egg and 8 tablespoons of melted butter.

For the filling you will need: 1 8oz pkg of softened cream cheese, 2 eggs, 1 tsp vanilla and 1 16oz box of powdered sugar.

To begin, preheat your oven to 300 degrees. Next grease a 9X13 baking dish. I like to use a little softened butter on a paper towel, be sure to cover the entire bottom and sides of the dish so your squares don’t stick. Next, in a large bowl you are going to start the crust by mixing your cake mix, butter and one egg until it forms a soft dough similar to cookie dough. Once your dough is formed, spread it out in your baking dish, you can use a spatula but I was taught to use my hands and press it down. I like to bring a little up the sides to create a fully edged crust. Next, in a large bowl-I reuse my crust bowl-you are going to mix your filling by combining your powdered sugar, softened cream cheese, vanilla and the remaining two eggs. Mix until smooth. Then, pour and spread it out on top of your crust.

Bake at 300 for 60-75 minutes until it is golden brown and a toothpick comes out clean. If you pull your dish out of the oven and your filling is still liquid-y and moving, your squares are not finished so pop those babies bake in the oven. You want them to be set enough to cut and serve in squares like a brownie.

Once your chess squares are finished and cooled you can slice and serve while warm or at room temperature. Some people like to top them with a dusting of powdered sugar and serve them heated. One things for sure- no matter how you serve them, they will go fast!

Hope y’all enjoy!

Halibut Fish Tacos

Oh my word, where do I even begin with all of this deliciousness. Ok, first of all this recipe is coming in from beautiful Alaska and it is my sisters take on Halibut fish tacos with cabbage slaw, cilantro lime rice and tarter sauce. While I have never really been a fish person, my sister convinced me I would like halibut and boy was she right! During my trip to Palmer she decided to cook some new meals for me to try including moose roast fajitas, parmesean crusted baked halibut and these halibut fish tacos. Everything was delicious, it was all meat she and her husband had either hunted or caught on their boat and I felt like we were eating like royalty the entire trip! My sister and brother-in-law go fishing each year in Seward, AK where they catch halibut, salmon, ling cod, rock fish and even the occasional octopus!

For this recipe we have make ahead tarter sauce and a cabbage slaw you can also prepare prior to cooking the remainder of the meal and store in the fridge. These can even be made the day before.

For the tarter sauce you will need: 1 cup of mayo, 1/4 cup diced onion, 1/4 cup chopped dill pickles, 1-2 tbsp lemon juice, 1-2 tbsp pickle juice and salt to taste. Optional: a shake or two of Johnny’s seasoning and a dash of lemon pepper.

To prepare the tarter sauce you will begin by chopping your onions and pickles, next combine all other ingredients and mix well, make sure to taste before setting it in the fridge for the flavors to meld.

For the cabbage slaw you will need: 1/2 a head of a small green cabbage (our family prefers just the green cabbage but you can do a mixture with puprle as well as substituting a pre cut slaw mixture from the grocery store), 1/4 cup diced onions, juice from half a lime and salt to taste.

To prepare the slaw you will beggin by finely slicing the cabbage and dicing the onion. next combine all ingredients and set in the fridge to let the flavors soak into one another while you prepare the rest of the meal.

For the cilantro lime rice you will need: 1 cup jasmine rice, 2 cups chicken broth, 1 tbsp of olive oil, 2 tbsp diced onion, cumin, garlic powder, juice from 1/2 lime, cilantro as desired.

To prepare the rice you will begin by litghly toasting the rice in a sautee pan with the olive oil and onion. Do this until the rice is starting to brown. In a small pot add in your chicken broth, a couple shakes of garlic powder and a dash of cumin. When the rice is browned transfer it to the small pot of liquid and seasoning and cook as packaging describes. Once your rice is cooked you will fluff it with a fork, add in the lime juice, salt to taste and cilantro as desired.

For the actual tacos you will need: 1 pkg of corn tortillas, 1 filet of halibut skinned, 1-2 large eggs, canola oil, 1-2 cups of flour, lemon pepper seasoning, Johnny’s seasoning salt and garlic powder.

To prepare the fish begin by triming any excess skin and slicing the filet into desired size. We cut ours into about 1″ wide and 3″ long so they would fit nicely into the tortilla. In a medium skillet heat your canola oil.  In a shallow dish crack your 1-2 eggs and lightly whisk. In a ziploc bag add in your flour, lemon pepper seasoning, Johnny’s seasoning salt and garlic powder. There wasn’t an exact measurment here but we would est a few shakes of each. Next your going to start transfereing pieces of fish from the egg mixture to the ziplock and gently toss in the flour mixture. Do this process in batches. Before you put the fish in the pan its best to remove it from the bag and rest it on a plate so any excess flour will fall off onto the plate and not in your oil as this will cause it to burn and sour the taste of your oil. Next, in batches, fry your fish pieces. After your first few pieces are fried taste one to make sure your batter is seasoned to your liking, adjust if necessary.

Once your fish is cooked and set aside all the is left to do is warm your tortillas. In a medium skillet with 1/2 tbsp of oil over medium to high heat start to warm your tortillas, once they are to you desired degree of doneness fold in half forming a taco shape and set aside.

OK, now the best part. Everything is cooked, pull the tarter and slaw from the fridge, slice a few lime wedges and assemble your tacos. Don’t forget the rice! My sister likes to put the rice inside her fish tacos but I prefer it on the side. We also add some homemade salsa on ours for a little heat. No matter how you assemble these tacos are sure to be a hit!

Hope ya’ll love them like we do!