Thank you for the entries and the super cute comments on what you all do for family fun night!  Popcorn, or course, stole the show; although I loved the inflatable pool and lobster tails ideas, too! 🙂

The random winner of the Whirley Pop popcorn maker is:

#6 ~ Kendra Smith: We cook dinner together and play games. Homemade pizza is our fav!

Congratulations, Kendra!  Contact me at phanneth@fireflytales.net with your shipping info to claim your prize!

*******************

One of my favorite nights of the week is family movie night.  Well, popcorn night, to be exact!

My dear friend, Danielle turned me onto fresh popped popcorn using her stove-top, hand crank popper.  Light, fresh, crisp & drizzled with freshly melted butter and topped with super fine popcorn salt.

There is nothing in the world like fresh popped popcorn.

There is nothing in the world like an old fashioned, stove-top Whirley Pop!

The handle stays cool to the touch and the hand-crank is a safe distance away from the heat source, ie. safe enough for me to let Aiden help me operate it.

Turning the handle moves the popcorn kernels (1/2 cup)  and oil (as little as 1 tablespoon!) to ensure an even heat and pop.  The lid is vented to let out steam but keep the oil from splashing out.  Whirley Pop makes perfect popcorn every time.  As little as only 2-3 un-popped kernels!

So throw those microwave bags out and get fresh! 

This is something you have to experience.  And once you do, you’ll never go back to microwaving.  Leave that filmy fake buttery oily topping behind!

It takes only 3-4 minutes for a bowl full of awesomeness.  Make the switch ~ your family will thank you, I promise.

So today, because Firefly Tales got to 100+ LIKES on Facebook, and because I have some of the blogging world’s awesome-est readers, I’m giving away a stove-top Whirley Pop to one lucky reader.

It could be you!

To enter:

1) Leave me a comment on the blog (below) answering the question:

What does your family do on Family Fun night?

2) ‘Like‘ the Firefly Tales Facebook page and copy/paste your answer into the comments on FB!

Do you play Scrabble?  Do you make dinner together?  Do you watch movies?  Do you rock climb?  Do you go out to eat?  It can be anything!

Just shout it out in the comments below and make sure to stop by to ‘LIKE’ the Facebook page and share the giveaway.

1 random winner will be announced Saturday night!  Good Luck!

~pw

**Giveaway is not sponsored by Whirley Pop ~ I’m just a good popcorn addict who wants to share some popcorn love**

Ahhhh…Fish Fridays are almost upon us!  Lent begins this week and that means fish for Ash Wednesday and a seafood meal every Friday until Easter.  I’m a good wife.  I wouldn’t even dream of tempting  Joel with a beautifully cooked medium-rare steak on a Friday until the end of the Lenton season.

So you’re wondering how to incorporate a variety of seafood into what we’ve (and many other households) have dubbed “Fish Fridays”, huh?  I’ll start with something very simple:

Fish Tacos!

All you need is a beautiful pound of cod, halibut, tilapia, or catfish.  We prefer cod or halibut, but any firmly flaky white fleshed fish will do.

I don’t recommend salmon for this.  Just putting it out there.

Oh, and the fixings: corn tortillas, cheese, cabbage, limes and…Greek yogurt!

So here’s my secret to keeping this super simple ~ Simply Organic Fish Taco seasoning.  I’m using this as the marinade as well as in my Greek yogurt “aioli”.

Yep, I said Greek yogurt and not sour cream.

So, follow the package instructions to make the marinade, but keep out about 1 tablespoon of the seasoning.  Mix this into a small container of Greek yogurt and refrigerate until ready to serve.  About 20-30 minutes will do.

Grill the marinated fish just until it flakes easily, about 3-4 minutes a side.  Any longer and it will dry out and you’ll lose the flavor of the fish.  You can grill indoor, outdoor, George Foreman, or straight up in a skillet.  Cutting the fish into strips before marinading and cooking will keep your cook time to a minimum as well.

To assemble: heat 2 corn tortillas on a griddle (or in the microwave) until pliable, about 1-2 minutes per side.  You can do this in batches and keep in a tortilla warmer until ready to serve.

Top tortillas with grilled fish, shredded colby jack cheese, shredded cabbage and add a dollop of Greek yogurt sauce.  Serve with lime wedges.

Oh, and a side of Spanish rice if you have it handy!

Did I mention this is a totally gluten free meal?!  Just make sure your corn tortillas and cheese are certified GF.  Simply Organic seasonings, Chobani, limes and fresh fish are totally GF.  Like, totally.

I can’t wait to come up with some fun and exciting new ways, and maybe some twists on some good old ways, to prepare seafood for y’all this coming season.  Check back often!

If you want to share what you gave up for lent this year – leave me a comment! We can chat about it. 🙂

Happy Fish Fridays!

xoxo

~pw

5.0 from 1 reviews

Easy Fish Tacos Recipe

 

Print

Prep Time

30 mins

Cook Time

10 mins

Total Time

40 mins

 

Easy Fish Tacos with a twist on the sour cream ~ replace with Greek yogurt!

: Dinner

Serves: 4

Ingredients

• 1lb fish (cod, halibut or tilapia), washed and cut into 1 inch strips
• 1 pkg Simply Organic Fish Taco seasonings, set aside 1 tablespoon
• 6oz plain Greek yogurt (Chobani is my choice)
• 8 white corn tortillas
• Shredded cabbage, to taste
• Shredded cheese, to taste
• 1 lime, cut into 8 wedges

Instructions

1. Place the washed and patted dried fish into a ziploc bag.
2. Prepare the marinade as directed, adding the vegetable oil to the fish in the bag, and mixing the powdered seasonings with warm water - OMITTING 1 TBSP of the seasoning. Add liquified marinade to the fish bag and refrigerate about 20-30minutes.
3. Pour off any liquid from the top of the yogurt. Add the 1 tablespoon of set aside seasonings to the Greek yogurt and mix until thoroughly blended. Refrigerate about 20-30 minutes.
4. Cook fish on an indoor or outdoor grill on medium-high for about 3-4 minutes a side.
5. Warm tortillas on the grill, a griddle or in the microwave.

To assemble

1. Divide fish into 4 servings
2. Divide corn tortillas into 4 servings - 2 per plate
3. Top tortillas with cooked fish, shredded cheese and cabbage (to taste) and a dollop of yogurt.
4. Serve warm with lime wedges to season

3.2.1199

Hello, from Washington, DC!  I’m {M}…Phanneth’s little sister.

I wanted to share this delicious and healthy recipe with everyone.  My husband is a fitness fanatic and we’re always looking for ways to pack more protein and fiber into our diets.  This recipe is perfect for those of you that are trying to become healthier in 2013.  Don’t worry, it’s very flavorful and you’ll be so excited you tried it!  We found this recipe in one of our fitness magazines but I decided to tweak it a little to add more flavor.

Let me start off by telling you how *obsessed* I am with spaghetti squash!  I’ve never had it before I found this recipe but I decided to try it.  I’m so glad I did!  Now, I can’t get enough of it!  It amazes me that something so similar to pasta comes out of a squash.  A squash, for crying out loud!

Ok, set your oven for 375 degrees and place your spaghetti squash in a baking dish.  Pierce the squash a few times with a fork and let it bake for 45 mins to 1 hour.  Once it’s done, set it aside to cool for about 20 minutes before handling it.

While the squash is in the oven, I like to prep my other veggies (green onions, bean sprouts, cilantro, and garlic cloves).

Chop up 2 or 3 cloves of garlic.  The more garlic the better in my house!  Wash 2 cups of bean sprouts and let them drain in a basket.  Then slice a bunch of green onions and set them aside.  Lastly, rough chop about a cup of cilantro and set it aside with the rest of your veggies.

I like to throw my chicken breast in the oven when the squash has 30 minutes to go. Just spray it with cooking spray and toss it in there.

Once the squash is done cooling, cut it in half lengthwise.  Scoop out the seeds and the ‘poop’ and discard.

Then take a fork and scrape the inside of the squash and it will turn into spaghetti like strands (so weird!!!).

A good sized squash generally gives about 2 cups of spaghetti.  Set it aside and then chop your chicken.

Now we’re ready to throw it all together!  Heat the olive oil over medium high heat and sauté the garlic.

Toss the chicken in there and coat it in the delicious garlic.  Add the fish sauce, lime juice, crushed red pepper and the beaten eggs.  Let it sit over the heat for 45 seconds and then scramble it all together.

Stir in the bean sprouts, spaghetti squash, half of the sliced green onions, and half of the chopped cilantro.  Put the lid on the pan and let it all cook together for 3-5 minutes.

Now it’s finally ready to eat!

Dish it up and garnish it with the extra green onions and cilantro.  Sprinkle the crushed peanuts on top.

I like to give it a couple squirts of Sriracha hot sauce and then dig in!

Yum! You’ve just had a super healthy and tasty meal that’s packed with protein and fiber.  What a great recipe to kick off your new year’s resolution! Bring it on 2013!

{M}

5.0 from 3 reviews

Protein Packed Spaghetti Squash Pad Thai Recipe

 

Print

A healthy and delicious alternative to noodles ~ using spaghetti squash! Packed full of protein and fiber.

: {M}

: Main Dish

Serves: 6-8

Ingredients

• 2 cups of spaghetti squash
• 3 cloves of garlic, chopped
• 2 tbsp extra virgin olive oil
• 1 lb of cooked chicken breast, chopped
• 4 tbsp fish sauce
• 1 lime (juice only)
• 2 whole eggs, beaten
• 2 egg whites, beaten
• 2 cups bean sprouts, washed & drained to dry
• 3 tbsp crushed peanuts
• 1 bunch of green onions, sliced
• 1 cup cilantro, chopped
• 1 tbsp crushed red pepper
• Sriracha (optional)

Instructions

1. Set your oven for 375 degrees and place your spaghetti squash in a baking dish. Pierce the squash a few times with a fork and let it bake for 45 mins to 1 hour. Once it’s done, set it aside to cool for about 20 minutes before handling it.
2. While the squash is in the oven, prep your veggies (chop garlic, green onions and cilantro & rinse bean sprouts)
3. If your chicken isn't already cooked, wash, dry and cube it place on a cooking sheet. Spray with non-stick cooking spray and add chicken to the oven when the squash has 30 minutes left.
4. Once the squash is done cooling, cut it in half lengthwise. Scoop out the seeds and the ‘goop’ and discard. Then take a fork and scrape the inside of the squash and it will turn into spaghetti like strands.
5. Heat olive oil over medium high heat in a large skillet and sauté the garlic.
6. Toss the cooked chicken in there and coat it in the delicious garlic.
7. Add the fish sauce, lime juice, crushed red pepper and the beaten eggs. Let it sit over the heat for 45 seconds and then scramble it all together.
8. Stir in the bean sprouts, spaghetti squash, half of the sliced green onions, and half of the chopped cilantro. Put the lid on the pan and let it all cook together for 3-5 minutes.
9. Dish it up and garnish with the extra green onions and cilantro.
10. Sprinkle the crushed peanuts on top.
11. Give it a couple squirts of Sriracha hot sauce and then dig in!

3.1.09

Well, hello Dolly.

I fell in love with this sinfully delicious, decadent and oh so gooey dessert, literally, from first bite.  You might call it a cookie bar, or a type of brownie.  I’m just going to call it GOOD.

Thanks to my friend Kellie, who quickly rattled off the list of ingredients she used, I was able to throw this together in no time.  It’s that easy.

You’ll just need graham crackers, butter, sweetened coconut flakes, chocolate chips, pecans and…wait for it…the glue that ties it all together…sweetened condensed milk.

This is NOT diet food. I repeat: NOT diet food.

Melt one stick of butter in a 9×13 baking dish.  I just threw mine in the oven real quick while I chopped my pecans and smashed my graham crackers.

Rough chop your pecans.  I used my Pampered Chef chopper, so this was done in less than 60 seconds.

Throw some honey graham crackers into a ziploc bag and crush the heck out of them.

Rolling pin works well.

Follow your nose to the smell of melted butter.  Remove the pan from the oven and place on a hot pad (duh, right? ~ well, note to self: pan removed from the oven is hot.  Should use hot pad below and on handles.  Just sayin’)

Sprinkle the crushed graham crackers over the melted butter and press to make a loose crust.  You might have a few gaps here or there.  If this bothers you, sprinkle more than the 1 cup the recipe calls for.  Keep in mind though, you want these to be slightly looser than an actual cookie bar.

Now for our layers!

Sprinkle with coconut flakes.

Chocolate chips.

Pecans.

This can happen in any order.  I saved about a 1/4 cup of coconut to go above the chips and pecans.  You could easily just leave this for your top layer.  No biggie ~ don’t stress!

Lastly, top these beautiful layers with sweet, sweet (sweet), sweetened condensed milk.  Make sure to empty the whole container.  Get a spatula in there if you need to!  Don’t waste a drop!

Bake at 350° for 20-25 minutes.  It may look like it didn’t set enough.  That’s perfect (remember when I said “gooey”?!

Remove and let cool.  Cut into squares and store in an air tight container for up to 2 weeks.  Good luck getting them to last that long!

I baked mine a touch too long.  See how it got a little too brown and caramel-ie on the edges?  These pieces were a little chewier than they were gooey.  Still good, but totally different than how Kellie’s turned out.

You can switch up the chips you use: semi-sweet, milk chocolate, butterscotch, or a mixture.  I like semi-sweet.  Joel likes milk chocolate.  Joel won this round.

These are like German chocolate cake bites, without the cake. …not that it’s saving you any calories though.

Go ahead ~ indulge!  Diet starts next Monday, anyway, right?

Sugar buzzed on the 1st day of the New Year,

~pw

Hello Dolly Recipe

 

Print

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

An easy dessert that brings together pecans, chocolate, coconut and sweetened condensed milk baked together to fix any sweet tooth cravings!

: Dessert, Sweets

Serves: 6-8

Ingredients

• 1 stick butter
• 1 cup graham crackers, crushed (about ¾ sleeve)
• 1 cup chocolate chips (milk chocolate, semi-sweet, or dark)
• 1 cup chopped pecans
• 1 cup sweetened coconut flakes
• 1 can sweetened condensed milk

Instructions

1. Preheat oven to 350 degrees
2. Melt 1 stick of butter in the bottom of a 9x13 baking dish
3. Sprinkle crushed graham crackers over the top of the butter
4. Sprinkle chips, pecans and coconut flakes in layers over the graham cracker crust
5. Pour sweetened condensed milk across the top of the layers to completely cover and sink into the coconut/chips/pecans
6. Bake for 20-25 minutes
7. Remove from oven and let cool before cutting into squares
8. Store in an airtight container, up to 2 weeks

Notes

You can add butterscotch chips or peanut butter chips, if you'd like. If you do that just ensure your ratio still equals 1 cup of chips; any combination will do!

3.1.09