Why I've been MIA and the Cupcake Recipe You'll Want as a Main Dish

My lovelies, I  have missed talking to you. I was supposed to get my computer back last week, but problems came up and I honestly don't know when I'll be back online. Instead I'm having to go to my grandparents house and use their internet connection. This is backwards. Shouldn't my grandparents be coming to me for their technology problems and not the other way around? 

A lot has happened since we last spoke. For instance I've started baking. I've never really been much of a baker. This isn't because I can't bake, I just don't like being precise with my cooking. I hardly ever measure when I'm cooking. I think of cooking as an art and baking as a science. I hate science. I have, however discovered that I'm some sort of odd biscotti queen and I rock at making muffins from scratch. Another thing that happened is that my Facebook profile was banned for three weeks by a woman that found our Unwed Housewife Facebook page to be unfunny. Basically, the woman didn't find sarcasm and irony to be humorous, therefore she got her granny panties in a bunch and reported a picture in the group. Boo to you! Because of her reporting and my lack of an internet connection from which I could make an alternate profile and set it to admin, I was forced to leave the page and blog on a hiatus, but never fear. We're baaaaaaack, and I have a whole arsenal of foodie awesomeness awaiting.

I also have new addiction problem and I need help goal; to turn everything I can into a cupcake. It started off with meatloaf cupcakes which are essentially just meatballs covered in mashed potatoes. That left me wondering, if you can turn meatloaf into cupcakes, what other savory foods can be cupcakerized? I then Googled savory cupcakes and a Pandora's Box of savory cuteness was opened. My latest cupcake venture was a Taco Tuesday Twist on boring tacos. They were a huge hit and adorable at the same time. They were also incredibly simple to make.

Taco Cupcakes    makes 24

2 lbs ground beef

1 can refried beans

2 c Cheddar or Monterrey Jack cheese

12 oz package of Nasoya Wonton Wrappers

two packs of taco seasoning

sour cream, diced tomato, lettuce, green onion and assorted toppings

2- 12 count muffin tins

Preheat oven to 350*F.

Brown beef in a large skillet and follow directions on taco seasoning packet. Set aside

If preferred, heat beans in a separate pan. (Optional)

Place one sheet of wonton in a greased cupcake tin.

Place a dollop of beans on top of wonton followed by about a tbs of beef, a tsp of cheese, another  wonton wrapper, another tbs of beef and top it with another tsp of cheese.

Repeat in that order until both tins are full.

Place tins in oven for 20-30 minutes or until wrappers are crisp.

Top with a dollop of sour cream and your choice of taco toppings.

Serve with Spanish rice and beans,

Tackling Taco Tuesday for non-Traditional Types with Tilapia. Teehee!

As many of you that follow this blog on Facebook via our page (shameless self promoting alert: http://www.facebook.com/TheUnwedHousewife) know, I have been without internet for awhile which meant that I had to go on a brief hiatus from blogging. This was incredibly inconvenient seeing as how I had just started this blog and had to stop after just a few posts. Thankfully, the internet is back on for at least another month `and now all I have to do is battle a computer hogging YouTube addicted 17 year old sister that is on Summer vacation for control over the internet. Ermahgerd!

The one thing that is good about this is that although I put a pause on blogging, I still went ahead and photographed a lot of the meals I made. I know have a small arsenal of already edited and ready for posting pictures. One of my favorite meals are Fish Tacos and since Tuesday is Taco Tuesday, today is the perfect time to share that. It's a yummy twist on boring, traditional ground meat, cheese, lettuce and tomato tacos and they are so much healthier.

For those that don't mind music with crude lyrics, this song is constantly in my head when I talk about fish tacos. :/ Ha! Betty Blowtorch- Fish Taco Whore

Fish Tacos w/ Mango Salsa

• about 5-10 Tilapia fillets 
• 1 large red onion, chopped
• 1 bundle of cilantro, chopped
• 2 mangos, peeled and diced
• 2 roma tomatoes, diced
• 2 cloves of garlic, mined
• 1 jalapeno, minced
• coleslaw mix (carrot and cabbage, shredded)
• 1 tortilla per fillet

Pat Tilapia fillets dry and season with salt and pepper. Place fillets on a greased, heated indoor grill and grill until fish is no longer opaque.
In a large bowl combine all ingredients except for fish, tortillas and coleslaw mix. Stir in salt to taste.

Heat tortillas and place fillets inside. 

Top with coleslaw mix and then top that with the mango salsa.

This recipe is excellent when served with Black Bean Salsa and Cilantro Lime Rice

Black Bean Salsa

• 1 can black beans
• 1 package frozen corn
• 1 large can of rotel
• 1/2 bundle cilantro, chopped
• 1 tsp cumin
• 3 tsp chili powder

Combine all ingredients in a medium saucepan. Heat and serve. Also goes fantastic spooned on top of Fish Tacos.

Cilantro Lime Rice

• 2 cups uncooked white rice
• 1/2 bundle of cilantro, chopped
• juice of 2 limes
• 3 teaspoons of chicken bullion powder

Follow directions on package of rice. Add in all of the other ingredients while boiling. Serve when water is completely evaporated.