Squashed Tot Tacos

Unlike canned fruit cocktail and bologna sandwiches on Wonder Bread, my love for Tater Tots has never faded. So, you can imagine my excitement when I squashed, fried, and inserted them in my egg tacos not long ago only to discover that tots weren’t just for dinner anymore. Can’t wait to spread the joy of tots this Christmas morning! 

Bake tots as directed on the package, but shorten the cooking time by about five minutes. You can even bake them off the night before. Five minutes before you start cooking your eggs, add a bit of oil to a hot skillet, drop in your cooked tots, then squash them into a pancake with a spatula. When they’re good and crispy, flip, and do the same on the other side. Salt generously and insert into them your taco or cheesy burrito. 

Happy Merry!

Cod with Scallion Ginger Soupy Noodles

Given how easy this was to prepare, I was surprised how much my family raved about it…just the kind of recipe I love. And a perfect meal after last week’s three-day turkey fest. For a pound of cod, thinly slice a two-to-three-inch piece of pealed ginger then place the coin shaped slices in a shallow pot with a little bit of oil over low heat. Once it starts to become fragrant, stir in three or four chopped scallions. After a few minutes, add a cup of clam stock. While that’s simmering lightly, salt and pepper the cod and cut into portion sized pieces. Next, cook your rice, soba, or udon noodles as directed on the package, then drain and set aside. Fifteen minutes before dinner, turn the heat on the clam broth up to medium then slide in the cod and cover. Once it starts to bubble, turn the heat to low and let simmer for about 7 or 8 minutes, or until the cod is nearly cooked through. It will depend on the thickness of your fillet. Before plating, salt and pepper the broth to taste. Then place some noodles in the bottom of each bowl, followed by a piece of cod, and lastly, the broth with ginger and scallions.