Prep Time: 20 min, Cook Time: 10 min, Ready in: 30 min
Ingredients:
1 cup flaked coconut, finely chopped
2 Tbsp flour
1 Tbsp Creole seasoning
4 (4 oz) Tilapia fillets
1/2 cup cornstarch
3 beaten eggs
1/2 cup canola oil
Apricot Dipping Sauce:
1/2 cup apricot jam
2 tsp brown mustard
1 tsp prepared horseradish
Directions:
Toss together the coconut, flour, and Creole seasoning in a bowl. In a separate bowl, toss the tilapia with the cornstarch and shake off the excess. Pour the egg into a separate bowl and dip the fillets in the egg. Press fillets in the coconut mixture coating all sides.
Heat canola oil in a frying pan to a temperature of about 350 degrees. Fry fillets one or two at at time on both sides until golden brown. Remove to drain on a paper towel. Prepare the apricot dipping sauce by stirring together the jam, mustard, and horseradish in a small bowl. Serve the tilapia accompanied by the dipping sauce
Taken from: allrecipes.com W. Blossom
Saturday, June 7, 2014
Carrot Bread
Prep time: 30 min Total Time: 1 hr 3 min
Ingredients
2 eggs
1 cup sugar
2/3 cup oil
1 1/2 cup flour
3/4 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1 1/2 cup finely grated carrots
Directions
1. Beat eggs
2.Add sugar and oil and beat thoroughly
3. Combine dry ingredients and add to egg mixture; beat well
4. Stir in carrots
5. Pour batter into a 9x5 inch loaf pan that has been sprayed with nonstick spray or into 2 1-iv pans
6. Bake at 350 degrees for about 1 hour
7. Cool in pan for 5-10 min, then remove from pan and cool completely on rack
Variation: Apple Bread
Instead of carrots, add 1 1/2 cup finely grated apples and 3/4 cups craisins.
Taken from Food.com JoAnn L
Ingredients
2 eggs
1 cup sugar
2/3 cup oil
1 1/2 cup flour
3/4 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1 1/2 cup finely grated carrots
Directions
1. Beat eggs
2.Add sugar and oil and beat thoroughly
3. Combine dry ingredients and add to egg mixture; beat well
4. Stir in carrots
5. Pour batter into a 9x5 inch loaf pan that has been sprayed with nonstick spray or into 2 1-iv pans
6. Bake at 350 degrees for about 1 hour
7. Cool in pan for 5-10 min, then remove from pan and cool completely on rack
Variation: Apple Bread
Instead of carrots, add 1 1/2 cup finely grated apples and 3/4 cups craisins.
Taken from Food.com JoAnn L
Saturday, May 10, 2014
Easy Stuffed Chicken
6 chicken breasts, cut almost all the way in half
1 box stovetop stuffing
Greek Seasoning
Make stovetop stuffing per package instructions. Put 1/6 of stuffing inside each chicken breast and close with toothpicks. Sprinkle Greek seasoning on both sides of chicken. Put in non-stick skillet and brown the outside of Chicken Breasts. Place in greased baking dish and cook 25 minutes until chicken registers 165 degrees.
1 box stovetop stuffing
Greek Seasoning
Make stovetop stuffing per package instructions. Put 1/6 of stuffing inside each chicken breast and close with toothpicks. Sprinkle Greek seasoning on both sides of chicken. Put in non-stick skillet and brown the outside of Chicken Breasts. Place in greased baking dish and cook 25 minutes until chicken registers 165 degrees.
Honey Garlic Salmon
6 Salmon steaks
1 cup honey
3 cloves garlic
1 Tbsp soy sauce
Arrange salmon steaks in single layer in shallow, greased baking pan. Place ingredients in food processor and blend until garlic is well minced. Brush over salmon steaks. Bake uncovered at 350 degrees for 15-20 minutes or until fish flakes easily with fork.
1 cup honey
3 cloves garlic
1 Tbsp soy sauce
Arrange salmon steaks in single layer in shallow, greased baking pan. Place ingredients in food processor and blend until garlic is well minced. Brush over salmon steaks. Bake uncovered at 350 degrees for 15-20 minutes or until fish flakes easily with fork.
Thursday, May 8, 2014
Barbecued Chicken
6 Ibs bone-in chicken pieces
olive oil for brushing and sautéing
grill seasoning (like McCormicks steak seasoning blend)
Sauce:
1 medium onion, chopped
2 cups ketchup
1 cup brown sugar
3 tablespoons apple cider or white wine vinegar
3 Tbsp Worcestershire Sauce
1 tsp garlic salt
1/2 tsp red pepper flakes
several shakes of Cholula
Brush chicken pieces with olive oil and sprinkle liberally with grill seasoning. Cook on a hot grill for about 5 minutes on each side or until they are nicely browned. Remove to a pan with at least 1-inch sides. While pieces are grilling, make sauce and preheat oven to 350 degrees.
Saute chopped onion and red pepper flakes in a generous drizzle of olive oil in skillet. Cook for about 4 minutes over medium heat. Add remaining ingredients and taste. You can adjust this sauce to your taste. Cook over medium for about 1 minute and then pour all of it over the chicken pieces in the pan, covering the chicken entirely. Place in oven for about 25 minutes or until the chicken is tender and cooked through. About every 10 minutes, spoon the sauce back over the chicken pieces. Let the chicken rest for about 5 minutes befores serving and pour the extra sauce over chicken pieces
olive oil for brushing and sautéing
grill seasoning (like McCormicks steak seasoning blend)
Sauce:
1 medium onion, chopped
2 cups ketchup
1 cup brown sugar
3 tablespoons apple cider or white wine vinegar
3 Tbsp Worcestershire Sauce
1 tsp garlic salt
1/2 tsp red pepper flakes
several shakes of Cholula
Brush chicken pieces with olive oil and sprinkle liberally with grill seasoning. Cook on a hot grill for about 5 minutes on each side or until they are nicely browned. Remove to a pan with at least 1-inch sides. While pieces are grilling, make sauce and preheat oven to 350 degrees.
Saute chopped onion and red pepper flakes in a generous drizzle of olive oil in skillet. Cook for about 4 minutes over medium heat. Add remaining ingredients and taste. You can adjust this sauce to your taste. Cook over medium for about 1 minute and then pour all of it over the chicken pieces in the pan, covering the chicken entirely. Place in oven for about 25 minutes or until the chicken is tender and cooked through. About every 10 minutes, spoon the sauce back over the chicken pieces. Let the chicken rest for about 5 minutes befores serving and pour the extra sauce over chicken pieces
Escalivada
2 Japanese or 1 regular eggplant, cut into chunks
4 yellow crookneck or other yellow summer squash, halved or quartered
4 zucchinis, cut into large chunks
4 tomatoes, halved and seeded
2 green peppers, cleaned and quartered
2 red peppers cleaned and quartered
2 orange or yellow peppers, cleaned and quartered
2 large red onions, peeled and cut into eighths
several whole garlic cloves
4 yams, peeled and chunked
For preparation:
1/2 cup flat-leaf parsley, chopped
1 tbsp sugar
salt and freshly ground pepper
olive oil
Preheat oven to 400 degrees. Toss chunked vegetables with generously drizzled olive oil, chopped parsley, sal and pepper, and sugar. Bake for 1 hour until vegetable are tender and c caramelized, Serve hot or at room temperature.
4 yellow crookneck or other yellow summer squash, halved or quartered
4 zucchinis, cut into large chunks
4 tomatoes, halved and seeded
2 green peppers, cleaned and quartered
2 red peppers cleaned and quartered
2 orange or yellow peppers, cleaned and quartered
2 large red onions, peeled and cut into eighths
several whole garlic cloves
4 yams, peeled and chunked
For preparation:
1/2 cup flat-leaf parsley, chopped
1 tbsp sugar
salt and freshly ground pepper
olive oil
Preheat oven to 400 degrees. Toss chunked vegetables with generously drizzled olive oil, chopped parsley, sal and pepper, and sugar. Bake for 1 hour until vegetable are tender and c caramelized, Serve hot or at room temperature.
Marc Antony's Scampi Wraps
Makes 4 wraps
Shrimp:
2 Tbsp extra-virgin olive oil, 2 turns of the pan
4 cloves garlic, crushed
1 tsp red pepper flakes
24 deveined shrimp, peeled, tails off
1 tsp grill seasoning blend (montreal seasoning) or salt and black pepper
Salad:
2 hearts romaine
1 lemon, zested and juiced
good bottled Caesar Dressing
4 (12 inch) flour tortilla wraps
Heat a large skillet over medium high heat. Add oil, garlic, and crushed pepper flakes. Add shrimp and season with grill seasoning or salt and pepper. Cook stirring frequently, 3 minutes or until shrimp are pink and firm. Transfer garlic and shrimp to a cutting board and cool 2 minutes. Coarsely chop shrimp and garlic. Wipe out pan.
Chop 2 hearts of romaine and place in a large bowl. Add caesar dressing to taste, then shrimp and lemon zest and juice. Toss Salad
Blister tortillas in a very hot nonstick skillet for 15 seconds on each side to soften. Pile 1/4 of the salad onto a wrap. Tuck in sides, wrap and roll. Repeat.
Shrimp:
2 Tbsp extra-virgin olive oil, 2 turns of the pan
4 cloves garlic, crushed
1 tsp red pepper flakes
24 deveined shrimp, peeled, tails off
1 tsp grill seasoning blend (montreal seasoning) or salt and black pepper
Salad:
2 hearts romaine
1 lemon, zested and juiced
good bottled Caesar Dressing
4 (12 inch) flour tortilla wraps
Heat a large skillet over medium high heat. Add oil, garlic, and crushed pepper flakes. Add shrimp and season with grill seasoning or salt and pepper. Cook stirring frequently, 3 minutes or until shrimp are pink and firm. Transfer garlic and shrimp to a cutting board and cool 2 minutes. Coarsely chop shrimp and garlic. Wipe out pan.
Chop 2 hearts of romaine and place in a large bowl. Add caesar dressing to taste, then shrimp and lemon zest and juice. Toss Salad
Blister tortillas in a very hot nonstick skillet for 15 seconds on each side to soften. Pile 1/4 of the salad onto a wrap. Tuck in sides, wrap and roll. Repeat.
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