I know I have mentioned this before, but my husband and I do not like a ton of seafood. If something tastes very fishy I cannot eat it. Therefore, I love tilapia! It’s not a fishy fish and so I like it 🙂 This is Bobby’s Baked Tilapia from the Food Network. We both really enjoyed it (me especially mmm). This dish is flavorful, light, and best of all quick to throw together!
Prep: 5-10 minutes
Cook: 12 minutes
- Butter cooking spray
- 4 (6 to 8-ounce) tilapia fillets
- Salt and freshly cracked black pepper
- 1 lime, finely grated zest and juice
- 2 tablespoons butter
- 2 cloves minced garlic (this is my own addition)
- Note: If you like more zip add a seeded and diced jalapeno
Preheat oven to 425 degrees F. Coat a large cast iron skillet with a nonstick butter spray. Rinse fish and pat dry; place on the cast iron pan. Season each fillet with salt, cracked pepper, garlic, lime zest and lime juice. Place a pat of butter on each fillet and cook in the oven for 8 to 12 minutes.
I served this over jasmine rice which was a delicious combination!
Happy Eating 🙂
My hubby and I both really loved this side dish and it was pretty quick and easy. I got it from Martha Stewart’s website: www.marthastewart.com.
Prep: 5 minutes
Cook: 15 minutes
- 2 teaspoons Dijon mustard
- 2 tablespoons sherry or red-wine vinegar
- 2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 1 pound thin asparagus, trimmed and cut into 2 1/2-inch lengths
Whisk together mustard, vinegar, and 1 tablespoon oil in a medium bowl. Season with salt and pepper. Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add asparagus, and season with salt and pepper. Reduce heat to medium-low. Cook, stirring frequently, until asparagus are just tender, 10 to 12 minutes. (If the spears begin to brown, reduce heat to low). Transfer asparagus to a serving dish. Drizzle with the vinaigrette, toss, and serve immediately.
Serves: 2-4 depending on portions
I made this corn dip for a football party this last weekend and it was a huge hit. I found it on Pinterest and here is the website it originated from http://ginamarieskitchen.com/2010/10/28/hot-corn-dip-2/. It was delicious 🙂 I made a few changes to the recipe to minimize the spiciness, but add a few more peppers if you love spicy!
Prep: 5-10 minutes
Cook: 20 minutes
- 2 cups shredded chedder cheese
- 1 cup shredded cheddar jack
- 1.5 tbs chipotle peppers in adobo sauce, diced small, with many of the seeds removed
- 1 small can (4oz) diced green chilies, undrained
- 1/2 cup light mayo
- 1/4 tsp garlic powder
- 1 11oz can of corn, drained
- 1 small tomato
- 2 tbs cilantro, chopped
- 2 tbs green onions, sliced thin
Preheat the oven to 350 degrees. Mix the cheese, chipotle and green peppers, mayo, garlic powder and corn together. Pour into an oven safe dish. Bake for 20 minutes or until golden brown. Top with diced tomatoes, green onions, and cilantro. Serve with tortilla chips.
So my husband and I are not big seafood people, however we love a good piece of salmon. My dad is known for his lemon salmon recipe (which I will post for you soon). That being said we’re kind of picky when it comes to trying new salmon recipes. This is a recipe from Giada de Laurentiis that was a big hit for us! My husband said “you’ve gooottt to post this on the blog.” Needless to say…he loved it! I am used to lighter salmon recipes and this one is a little heavier and creamier and really nice for a change.
Sorry my pictures do not do any of these meals justice!!!
Prep: 10-15 minutes
Cook: 7-15 minutes (depending on how thick the piece of salmon is)
Ingredients (including my adaptations)
- 3 or 4 garlic cloves
- 3/4 teaspoon finely chopped fresh rosemary leaves
- 3/4 teaspoon finely chopped fresh thyme leaves
- 1 tablespoon dry white wine
- 1 tablespoon extra-virgin olive oil
- 4 tablespoons Country Dijon Mustard
- Nonstick olive oil cooking spray
- 6 (6 to 8-ounce) salmon fillets
- Salt and freshly ground black pepper
- 6 lemon wedges
In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 3 tablespoons of mustard. Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl. Add remaining 1 tablespoon of mustard to the sauce and stir to combine. Set aside mustard sauce.
Preheat the broiler. Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5-13 minutes longer.
Transfer the fillets to plates and serve with lemon wedges.
Happy Eating 🙂