Almond-crusted tilapia
Pulse:
1/2 cup sliced almonds
1/4 cup panko
2 tbsp parley (I used my spice jar)
1 tbsp EVOO
Salt & pepper to taste
Combine:
1 tbsp paprika
1/2 tsp salt
1/2 tsp pepper
4 tilapia filets
EVOO
Tonight’s dinner entree is courtesy of Cuisine Magazine June 2013 edition! The risotto I made from scratch with green peas & low sodium chicken broth - yum!
Almond-crusted tilapia Pulse: 1/2 cup sliced almonds 1/4 cup panko 2 tbsp parley (I used my spice jar) 1 tbsp EVOO Salt & pepper to taste Combine: 1 tbsp paprika 1/2 tsp salt 1/2 tsp pepper 4 tilapia filets EVOO
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Last night, about 10 minutes before I was about to leave work, I remembered that I needed to bring something to munch on to book club. I scanned through my Pinterest appetizers and found this one…Goat Cheese Stuffed Peppers. Very simple and little prep needed - and delish!
Ingredients 8-12 small sweet peppers (I got a bag of them from publix) Goat cheese (I got a 5.3 oz) EVOO Spices (I chose: red pepper flakes, pepper, garlic salt, oregano, Italian spices) ~ preheat the oven to 400. Slice the peppers lengthwise in half, and the clean out seeds. Place the halves on a baking sheet - drizzle with a bit of EVOO. In a bowl, mix room temp goat cheese and spices together. Full each pepper with the cheese mixture. Bake in the over for about 20 minutes! So Jerome was on Facebook the other evening and came across this recipe….not only was he oogling over it, but he took a screen shot of the directions and emailed it to me. Suffice to say I think he wanted me to make it, so I did tonight :)
Ingredients:
I am trying to get more fruits into our regualr routine, and found this creative way to both add bananas but also hit my sweet tooth…little banana sandwiches! Very simple to make with 3 ingredients: bananas, peanut butter, and mini chocolate chips. I cut the bananas up, layered half on one side with PB, then sprinkled some chips on the PB. Smush another banana slice on top and voila!
SO I had planned to cook a meal on Wednesday night, and then we had a business partner outting. Then on Thursday night Jerome had drinks with someone looking for career help/development. After our ‘debrief’ on Friday night, I KNEW I could not let the pork loins that I had in the fridge wait any longer! I started loooking through my Cuisine magazines and Pintrest for some simple and quick ideas…this is what I came up with. Yes both my main dish and my side include parmesan cheese, but one can’t go wrong with cheese :)
Baked pork loin
Parmesan Baked Tomatoes
Florida-Georgia tailgating…mini wonton tacos :) put some Olive Oil spray in muffin tins, lay 2 wonton wrappers inside to make the cups. Scoop some cooked hamburger meat (made with taco seasoning) and sprinkle with grated cheddar. Cook on 350 for 10 minutes…delish!
I love salsa and chips...and ever better nachos! I have finally crafted my own salsa, so while I was in NH I made this for my mom. I hope you like it too!!!!
Other options: * when scrambling eggs for breakfast, throw some of this in for a kick/healthy breakfast * add salsa to top of grilled tilapia for a flavor boost Bacon-wrapped Asparagus - SO EASY
~ Marinate the asparagus in italian dressing ina gallon bag for 1-2 hrs. Before baking, wrap 1/2 strip of bacon around the middle of a bunch of asparagus stalks. Sprinkle seseme seeds on top and then bake at 400 for 35 minutes. Need an idea for an appetizer for a party or tailgating? I made this and loved!
Ingredients: 6 jalepenos (de-seeded and halved lengthwise) 6-8oz. cream cheese 2 tsp each of garlic powder and onion powder 1/2 tsp garlic salt pinch of black pepper and cayenne pepper 6 strips of bacon cut in half. ~ Combine the cream cheese and spices in a bowl; spoon the mixture into the jalepeno halves and then wrap each with one of the cut pieces of bacon. Cook at 350 for 40-45 minutes (can refrigerate beforehand if needed!). So I don't have any pictures of this...ugh. BUT it was uber simple and very healthy - depending on the size, you can either have this for your lunch, dinner, or just a side salad.
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Hey y’all! I’m Sara, and my passion lies in experimenting with new recipes. Cooking alongside my ‘mini me’ brings me immense joy, and I love sharing that enthusiasm with my friends and family. My culinary creations often feature simple ingredient lists, but I approach them with a ‘from scratch’ mindset.
Inspirations flow from various sources: memories of my late mom’s cooking, the pages of Cuisine Magazine, insights from fellow bloggers, and the camaraderie of my kitchen goddess friends. Feel free to reach out with your favorite recipes or any exciting dishes you’d like me to explore! Categories
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