Cooking On The Go- Tips and Tricks Plus Giveaway! @ExtendedStay Ends 10/16

Fall is here and you know what that means, a lot of cooking!  I do a lot of my cooking during the Fall and Winter months because my family and I are home more often due to the cooler weather and plus the holiday season either Mr. M or I is cooking up some yummy holiday dishes.

Looking for some meal ideas?  Food Network host Sunny Anderson is sharing cooking tips and recipes alongside talented home cooks.

The featured home cooks are busy parents making great meals for their families.  With their fantastic recipes earning them the chance to compete as finalists in Extended Stay America’s national recipe contest mentored by Sunny Anderson. 

The simple and delicious recipe below take less than an hour to prepare and use no more than 12 ingredients, perfect for getting kids in the kitchen or whipping-up a weekday dinner.

Baja Fish Taco Tortas with Smoky Cilantro Slaw

2014 Away From Home Cooking Recipe Contest Winner 

By Lauren W.

Dripping Springs, TX

 Ingredients

• 2 cups shredded cabbage mix
• 2 tablespoons ranch dressing
• 1 teaspoon chipotle hot sauce
• 1 cup cilantro leaves, roughly chopped
• 2 ripe avocados, peeled and pit removed
• 4 tablespoons salsa verde
• 1 lime
• 1 pound cod
• 1 teaspoon cumin
• 4 Torta or Bolillo rolls, split in half
• 1 - 3/4 teaspoon salt
• 1 teaspoon pepper

• Servings : 4
• Ready in : 20 

 

Directions

1. In a medium mixing bowl combine the shredded cabbage, ranch dressing, hot sauce, chopped cilantro and 1/2 teaspoon salt. Stir until the slaw is well mixed.

2. In a small bowl place the peeled avocado, salsa Verde and 1/4 teaspoon salt. Using a fork, roughly mash and mix together.

3. Cut the lime in half. Take one of the halves and cut it into wedges to serve with the finished Tortas.

4. Heat 2 tablespoons of oil in a large skillet over medium high heat. While the pan is heating sprinkle the cod with the cumin, 1 teaspoon of salt and 1 teaspoon of pepper.

5. When the oil is hot, add the fish to the pan and cook for 3-5 minutes.

6. Flip the fish and continue to cook for 3-5 minutes or until the fish flakes easily and is opaque.

7. Remove the pan from the heat and squeeze the half of lime over the fish.

8. To assemble, place the halved Torta rolls on each plate. Spread each of the Torta bottom evenly with the avocado spread, divide the fish evenly between each and then top each with the slaw. Serve with lime wedges.

 

Recipes are even easy enough to make in a hotel room kitchen. Extended Stay America -- one of America’s largest hotel chains with fully equipped kitchens in every room is perfect for families allowing parents to control and customize mealtimes while saving money and serving healthier meals while on the road. 

To help families get cooking, ESA partnered with Sunny Anderson to create an "Away From Home Cooking" cookbook featuring 24 simple recipes that can be whipped up at home or in an ESA hotel room using minimal ingredients and wallet-friendly super market shortcuts. For even more recipes and tips visit AwayFromHomeCooking.com. 

Would you like to receive one of these cookbooks?  5 Lucky winners will win the Away From Home Cooking cookbook, just in time before the holidays!

a Rafflecopter giveaway

Disclosure-   Must be 18+ and from the US to enter.  Sponsor is responsible for the fulfillment of giving winners their prizes, not the blogger that is hosting.  Winners has 7 days to claim their prize or new winners will be chosen.

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