Fish Taco Sauce

I like to make Bonnie's cajun Tilapia recipe and then use the leftovers for fish tacos. What really makes them is the sauce.

small flour tortillas
shredded cabbage or bag of coleslaw mix
cajun fish, chopped up
fish taco sauce:
1/2 C plain yogurt
1/2 C mayo
1 lime, juiced (abt 1-2 Tbsp)
1 tsp minced capers
1/2 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp dried dill weed
1 tsp cayenne pepper

I try to mix up the sauce a couple of hours before dinner, but it isnt neccessary. Also, if you want it spicier (this is spicy enough for me) you can add a minced jalapeno pepper.

Then just assemble: flour tortilla, some fish, some sauce and some cabbage.

Killer Cranberry Sauce

This is the best cranberry sauce I have ever had. It is great for Thanksgiving and for cranberry upside down cake or cranberry muffins.

1-1/2 C sugar
1 navel orange
1/2 t grated ginger
4 C cranberries
1/2 C (2 oz.) toasted pecans

Grate the orange peel and add to a pot with the sugar and ginger. Add the juice from the orange into the pot and simmer over medium heat until the sugar is dissolved. Add cranberries and cook until they pop - about 5 minutes. Add pecans and cool sauce.

Velma's Pesto

Velma’s Pesto
2 c. fresh basil, washed, dried, and stems cut off
3 T. pine nuts, roasted in 2 T. butter
2 cloves garlic
½ t. salt
Dash of pepper
½ c. grated parmesan cheese
¼ c. grated Romano cheese
2/3 c. olive oil

Blend ingredients in food processor until smooth.