Thursday, July 23, 2015

Easy Baked Tilapia with Broccoli

Easy Baked Tilapia, Baked Tilapia, Tilapia
Sometimes I feel like I just don't have enough time in the day.  Do you ever feel that way?  Making dinner can be so hard and time consuming, especially when I have been running around like a chicken with its head cut off.  So here's something quick and easy to make just for those crazy kind of days.  By the way, my husband loved the dinner and thought I spent a lot of time preparing it just for him.  I just smiled and nodded my head.  It will be my little secret!

Easy Baked Tilapia with Broccoli

4 frozen tilapia fillets (They don't have to be frozen.  I just never think ahead!)
1 teaspoon lemon juice, divided
1 tablespoon butter
14-16 oz. package frozen broccoli
Salt, pepper, garlic powder, paprika to taste

Preheat oven to 375 degrees.  Spray a 9x13 baking dish with Pam.

If tilapia is frozen, rinse with water to remove any frozen ice on the fish.  Pat dry and place in the bottom of the baking dish.  Sprinkle 1/4 teaspoon lemon juice over each fillet.  Season to taste with salt, pepper, and garlic powder.  Dot each fillet with butter and sprinkle paprika on top.  Arrange frozen broccoli around the fillets and season lightly with salt and pepper.  Cover dish with aluminum foil and bake 25 - 30 minutes. 

**You can use other frozen vegetables if you'd like.  Cauliflower and broccoli is good too.


Friday, July 17, 2015

Marietta's Black-eyed Pea Salsa

Black-eyed Pea Salsa, Salsa, Balck-eyed Pea, Dips
Here's another great salsa recipe my friend Marietta shared with me.  It's delicious!  I also have a Black Bean Salsa posted that I love with chips.  Now you have another choice for making a chip salsa to share with your family and friends.  Actually you can eat both salsas by the spoonful without chips if you'd like :-)

Marietta's Black-eyed Pea Salsa

1 can of black-eyed peas (drained)
1 can whole kernel corn (drained)
2 Roma tomatoes (diced)
1 ripe avocado (diced)
3/4 cup fresh cilantro (chopped)
1 packet dry Italian dressing mix (Prepared per instructions) or 8 oz. of Zesty Italian Dressing
1 Tablespoon Cumin

Mix all ingredients.  Chill and serve with chips

Thursday, June 25, 2015

Baked Red Potatoes with Lemon and Garlic

Baked Red Potatoes with Lemon and Garlic
These red potatoes are so delicious and so easy to make.  My family can't get enough of them.  You definitely need to add these to your family meals. 

Baked Red Potatoes with Lemon and Garlic

2 pounds of small red potatoes, cut into fourths
1/4 cup melted butter
2 teaspoons minced garlic
1 teaspoon salt
Juice of 1 lemon
1/4 cup (or more) finely grated Parmesan cheese

Combine the melted butter, garlic, salt and lemon juice in a small bowl and set aside.  Put potatoes in a baking dish.and pour mixture over potatoes.  Stir well to coat potatoes.  Sprinkle Parmesan cheese on top.

Bake at 350 degrees, covered, for 45 minutes.  Then uncover and bake for another 15 minutes.

Monday, May 4, 2015

Aunt Cathy's Bundt Cake

Bundt Cake
My sister made a bundt cake that was so moist and delicious!  She said she made it 3 times before it finally came out like she wanted.  So here is her perfected recipe for perfect, moist bundt cake.

Aunt Cathy's Bundt Cake

2 cups all purpose flour
2 cups sugar
2 teaspoons baking powder
1 cup orange juice
4 eggs
2/3 cup oil
1 Tablespoon vanilla extract
1/2 teaspoon rum
1/2 teaspoon amaretto

Mix all together by hand.  Spray a bundt pan with Baker's Joy and pour in batter.  Bake at 350 degrees for 1 hour.  **Put a pan of water on shelf/rack under cake. (This helps the cake stay moist.)

Thursday, April 23, 2015

Crock Pot Chicken and Mushrooms



You know I love mushrooms and my family loves chicken.  This is a great crock pot recipe that combines them both.  It is so delicious and with a crock pot anything is easy.  My family loved it.

Crock Pot chicken and Mushrooms

4 boneless, skinless chicken breasts


2 (8 oz.) packages of fresh mushrooms (I used white, button mushrooms)
1/4 cup butter
1 package of dry Italian salad dressing mix
1 can golden mushroom soup
1/2 of 8 oz. tub of chive and onion cream cheese

Slice mushrooms and put in bottom of crock pot.

Salt, pepper and garlic salt the chicken.  Spray a pan with Pam and brown the chicken breasts. (You really don't have to do this but my husband likes the chicken to look more browned.)  Put on top of mushrooms in crock pot.

In a sauce pan,m melt butter and add Italian dressing packet, soup and cream cheese.  Mix together until smooth and combined.  Put on top of chicken breasts.  Mixture is thick, so you many need to spread it on top on chicken breasts.

Put top on crock pot and cook on low for 5 - 6 hours.  Serve with rice or pasta. 

**I served the chicken with rice and used the sauce as gravy. 
  Btw, as it cooks, your home will smell yummy!

Wednesday, April 15, 2015

Broccoli and Cauliflower

With our corned beef I also made this broccoli  and cauliflower dish.  It was green and festive and went well with our St. Patrick's Day feast.  Of course, it is savory enough to be served at any time with any main dish.

Broccoli and Cauliflower

1-2 packages of fresh broccoli/cauliflower mix
1/4 cup butter, softened at room temperature
1 Tablespoon Dijon mustard
1/2 Tablespoon grated lemon peel
1/4 cup chopped fresh chives, divided

Put broccoli and cauliflower mix in steamer in a pot and steam until crisp and tender.  While steaming the broccoli/cauliflower, mix together butter, mustard and grated lemon peel.  Add all but 1/2 tablespoon of chives.  Remove steamed broccoli/cauliflower and remove water from pot.  Put butter mixture into pot and add the broccoli/cauliflower,  Toss together and sprinkle the reserved 1/2 tablespoon of chives on top.  Serve and enjoy!


Tuesday, April 7, 2015

Crock Pot Corned Beef and Cabbage

We spent St. Patrick's Day in Charleston with my sister.  She wanted some corn beef and cabbage.  I suggested that we make our own.  I had found a recipe in a local magazine I wanted to try.  It was delicious!  Much better than going out to eat.  You'll have to try this recipe next St. Patrick's Day.

Crock Pot Corned Beef and Cabbage

1 small cabbage (cut into chunks)
1 onion (cut into eighths)
1 corned beef brisket (do not use packet of spices)
1 quart apple juice
1 cup brown sugar
1 teaspoon prepared mustard
2-3 small red potatoes (cut in half)
Baby carrots (as many as you want)

Place all ingredients in a large crock pot.  Stir to mix.  Cook on low for 8 hours.  When done, remove meat and slice thinly across the grain.  Serve with vegetables and some of the liquid.

Thursday, February 26, 2015

Healthy Almond Joys


Are you an Almond Joy lover, but trying to eat healthier?  This is for you.  It doesn't taste exactly like an Almond Joy but it is made with almonds and is a "joy" to the taste buds.  And it will be a "joy" to you because it's healthy!

Healthy Almond Joys

2 cups pitted dates
1 cup almonds
1/2 - 3/4 cup shredded coconut (I used unsweetened)
2 Tablespoons dark cocoa powder
1/4  teaspoon almond extract

Put almonds in high speed blender (I used my VitaMix) or food processor and blend until almonds are fine consistency.  Add the coconut and blend.  Then add the dates, cocoa and almond extract.  Blend until combined, scraping sides. (It will be lumpy, but that's okay.)

Line an 8x8 pan with parchment paper.  Put mixture into the pan and press with your hands and finger into pan.  Refrigerate and cut into squares.  Keep in an airtight container in the fridge.

Thursday, February 12, 2015

Curry Chicken


Our family eats a lot of chicken, so I'm always looking for good chicken recipes.  Here is an easy chicken recipe that I think your family will enjoy.  My family loved it--and it is pretty healthy, no processed soups,etc.

Curry Chicken

Chicken thighs
1 cup orange juice
1/4 cup brown sugar
2 teaspoons curry powder
pepper to taste

Put orange juice, brown sugar, and curry in a saucepan and bring to a boil.  Mix until blended.  Put chicken thighs in a baking dish and pour mixture over the chicken.  Add pepper to taste.  Bake covered at 375 degrees for 1 hour, then uncover and bake additional 20-30 minutes to brown.

**Serve with rice and use broth as gravy.  Bon Appetite!

Thursday, January 29, 2015

Crock Pot Red Lentil Soup

 
With the weather getting cold, there is nothing like hot soup.  This is a healthy soup made in the crock pot that is "umm umm good!"  And red lentils are really good for you!  I like mine thick, but if you want it more soupy, just add more water.

Crock Pot Red Lentil Soup

1 (16 oz.) package red lentils
2 teaspoons tomato bouillon with chicken flavor

2 teaspoons onion powder
1/2 tablespoon minced garlic
5 cups water

Mix all ingredients in a crock pot.  Cook on low for 5 - 6 hours.

**I found my red lentils at an Asian grocery store.