Yesterday I took Molli to get her haircut. The place we like is called Little Mermaid, out on Douglas. The lady who owns it, is very nice and has a great rapport with kids. Check it out if you are in Douglas and have kids, who are difficult to get them to sit still for a haircut. We got to talking, and I told her about my blog, and she gave me one of her very own recipes.
So what follows was contributed by the owner Little Mermaid Childrens Hair Salon, Jo Paddocks Betts. Juneau Alaska. Thank You Jo!!
1115 3rd Street
Douglas, AK 99824-5314
(907) 364-3236
2-3 Pounds of Halibut
15 ounces of Jalapeno Artichoke Dip (Costco) 1/2 of the 30 ounce container that they sell.
48 ounces of Mango Peach Salsa ( Costco)
1/2 Cup Mayonaise
2 cups of Grated Colby Jack Cheese
10, 10 inch Flour Tortillas
Bake halibut for 20 minutes @ 400 degrees.
In a Large Bowl with a electric mixer, blend cooked halibut with artichoke dip.
Moisten the tortillas and microwave about 20 seconds, until warm and pliable.
Place about 3 tablespoons of the mixture in the middle of a tortilla and sprinkle with cheese.
Roll up tortilla and place in a greased 13 x 9 baking dish. Use two pans if needed.
Pour half of the mango chutney over the top of the enchiladas. Pour the other half over the second pan, if needed.
WOW! That sounds great! old woman here needs to eat more seafood just so I can get up in the morning. Good grief, anyone know how much energy it takes to put in teeth?
ReplyDeleteI made deep fried halibut and for you lazy cooks, of which I am president of that club, I take Biscuit, salt, pepper, garlic, and mix it and then whip an egg white-yes dearie, egg whites LOVE to be whipped but that is another story, it is just difficult to get them to wear the leather hoods and handicuffs, ah, where was I? Oh yeah, beat the egg white until stiff, no honey, the egg white gets stiff, than fold it into the batter. Now, the secret is to roll the pieces of fish in flour before you dip them in the batter for the flour helps them to adhere better. Then drop into the hot grease, put into a brown paper bag-er, it helps to remove the bottle first, add salt and keep adding fish until done. The bag drains the greese and the salt, well, the salt just makes it taste better.