Broiled Parmesan Tilapia

I have tried to make fish a few times over the last 10 years, but I have never been thrilled with the results. So more often than not we only get fish when we eat out. I picked up a package of tilapia several months ago thinking I needed to give it another try....but it's been sitting in my freezer taunting me!! Then I had a brain storm and searched the new recipe site I have been hooked on lately and sure enough, she had a recipe for tilapia! It was quite simple, but the results were a very flavorful, but not fishy tasting entree! YES, finally! It got praised by even our kiddoes, so that says a lot. I usually slather my fish with tarter sauce, but with the parmesan topping on this fish, there was no need for it! Though be sure to double the amounts for the topping if marking more than the serving amount. I made the whole bag of frozen tilapia, so I added half more of each ingredient, but barely had enough to put a thin coat on each fillet (about 11 for the whole bag). It's a nice and quick so it makes a perfect week day meal! So go dig that bag of frozen fish outta your freezer and enjoy it before it's too late! =)

Broiled Parmesan Tilapia

FROM: http://annies-eats.com/
CATEGORY: Main Dish
SERVINGS: 5 mid-size fillets
TIME: 15mins prep time / 6-10mins cook time
TOTAL TIME: Approx. 25 mins.













INGREDIENTS:

¼ cup shredded Parmesan cheese
2 tbsp. butter, softened
1 tbsp. mayonnaise
1 tbsp. lemon juice
¼ tsp. dried basil
1/8 tsp. celery salt
1/8 tsp. onion powder
ground black pepper, to taste
1 lb. tilapia fillets

DIRECTIONS:

Preheat your oven’s broiler. Grease a broiling pan (I would use this if you have one as it helps drain away the juices) or line a pan with aluminum foil.

In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.

Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and using a spoon spread a layer of the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
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Southwest Chicken with Rice ( Slow-Cooked*)

John and I both enjoy Mexican food, so I'm often on the look out for new recipes to try in this ethnic group. John likes spicy foods, though, where as the kids and I don't. So finding ones that have enough flavor and pizazz, yet not so much that the kids wont eat it can be difficult! I like that this recipe can be easily spiced up by adding chipotle powder, hot salsa or hot sauce to it. I did add a few things to it that I will list in red and mark optional in the ingredients. *The biggest change I did was to cook it over the stove top instead of in the slow cooker as the recipe stated. It could be done in a slow cooker for 6-7 hours on low if you prefer. I will include both methods in the directions. I really liked the rice base this goes over. It made for a nice change and turned out a lot tastier than I thought it would!

FROM: Taste of Home
CATEGORY: Main Dish
SERVINGS 5-6
TIME: 15mins prep/approx 1hr &15mins cook time/ or 6-7 hr slow-cooked

INGREDIENTS:

1 to 2 cans(15 oz.) black beans, drained and rinsed
1 can (14.5 oz.) reduced sodium chicken broth ( I used half can for stove top method)
1 can (14.5 oz.) diced tomatoes w/mild green chilies, undrained
4 med. size chicken breast
1 jar (8 oz.) chunky salsa
1 cup frozen corn
1 Tbsp. dried parsley flakes
1 to 2 tsp. cumin
1/4 tsp. pepper
1 sm. can chopped black olives (optional)
1 Tbsp taco seasoning (optional)
5-6 cups hot cooked rice (I used brown rice)

Toppings
Mexican blend shredded cheese, or shredded colby-jack
Sour cream

DIRECTIONS:

Stove top method- Boil chicken in water for 25mins (longer if frozen) or no longer pink in center. Drain and chop chicken into small stripes. Add all remaining ingredients except rice. Bring to boil, then simmer on low for 40mins. Serve over rice and top with cheese and sour cream.


Slow-cooker method- Add all ingredients except rice to crock pot. Cook on low for 6-7 hours or until chicken shreds easily with two forks. Shred chicken and heat through. Serve over rice and top with cheese and sour cream.

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Pumpkin Coffee Cake!!

Here is another yummy Fall treat! Wanting to find more things to do with pumpkin, I found this coffee cake recipe. It is quite tasty! I doubled this recipe for it only makes 9 servings. I also made extra topping (or studdle) part for it's what makes the cake to me! =) I served it still warm with coffee! MMmmmmm!

FROM: Taste of Home:
SERVINGS: 9
CATEGORY: Dessert
TIME: 20mins prep / 35 min bake time/ cooling
TOTAL TIME: Approx 1 hr 10 mins.


INGREDIENTS:
1 package (16 ounces) pound cake mix
3/4 cup canned pumpkin
6 tablespoons water
2 eggs
2 teaspoons pumpkin pie spice
1 teaspoon baking soda

TOPPING:
1/2 cup chopped walnuts or pecans
1/2 cup packed brown sugar
1/4 cup all-purpose flour
3 teaspoons butter, melted

DIRECTIONS:

In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour half of the pumpkin mixture into a greased 9-in. square baking pan.
In a small bowl, combine the topping ingredients; sprinkle half over the batter. Carefully spread with remaining batter. Sprinkle with remaining topping (pan will be full).
Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Be careful to not over cook or cake will turn out dry. Cool on a wire rack. Yield: 9 servings.

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** Pumpkin Cheese Ball **

I found this recipe last month while searching for a different type of cheese ball to make for a party! It was perfect for the Fall season and so cute! It has a unique but tasty flavor! If you don't like a little heat in your food, then but the cayenne pepper by half as I did! It is very quick and easy to make and can be made up a day ahead if necessary.

FROM: Taste of Home

SERVINGS: Approx. 20

CATEGORY: Snack foods

TIME: Prep time 20mins.

+ 4 hours chill time

INGREDIENTS:

* 1 package (8 ounces) cream cheese, softened
* 1 carton (8 ounces) spreadable chive and onion cream cheese
* 2 cups (8 ounces) shredded sharp cheddar cheese
* 2 teaspoons paprika
* 1/2 teaspoon cayenne pepper
* 1 celery rib or broccoli stalk
* Sliced apples, assorted crackers and/or pretzels

DIRECTIONS:

* In a small bowl, beat cream cheeses until smooth. Stir in the cheddar cheese, paprika and cayenne. Shape into a ball; wrap in plastic wrap. Refrigerate for 4 hours or until firm, or overnight.
* With a knife, add vertical lines to the cheese ball to resemble a pumpkin; insert a celery rib or broccoli stalk for the stem. Serve with apples, crackers and/or pretzels. Yield: 2-1/2 cups.

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BACK TO POSTING!

After neglecting my poor recipe blog all summer, I am now more than eager to start posting once again! We missed out on a lot of great summer recipes I'm sure, but life gets hectic sometimes! =)

Be sure to send me your recipes to post so I don't have to do all the work! Haha! =D
reciperutbuster@gmail.com

-Laura-

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Salsa Chicken

Submitted by Jeshanah Ramirez:

I just tried this one the other day for the first time and Zion and I both thought it was delicious. We have just started a low energy density diet, and this met the criteria we needed. I served it with refried beans (the canned kind, he’s the Mexican, not me!) with a little bit of mozzarella cheese melted on top. I got this recipe from allrecipes.com. It's very simple but something I had not previously thought of. (I’m not quite the culinary expert Laura or Sarah are… but I come by it honestly!!!) =)


Salsa Chicken

FROM: Jeshanah Ramirez/ allrecipes.com
SERVINGS: 4 (can be easily adjust for more or less)
CATEGORY: Main dish/Meat
TIME: Prep Time 5 mins./ Cook Time 25-40 mins.
Total Time 35-45 mins.

Ingredients:

4 skinless, boneless chicken breast halves
4 tsp. taco seasoning mix
1 C. salsa (of your choice)
1 C. shredded Cheddar cheese
2 Tbs. sour cream (optional)

Directions:

Preheat oven to 375 degrees. Sprinkle taco seasoning on both sides of chicken breasts. (For even cooking, pound each chicken breast to the same thickness) Place chicken breasts in a lightly greased 9x13 inch baking dish. and pour salsa over all. Bake at 375 degrees for 25 to 30 minutes, or until chicken is tender and juicy and its juices run clear. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.
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Cream Cheese Corn

My Mom got this recipe way back when from Sally Terry also! It has been a keeper through the years and many have requested the recipe when I've made it. It's a great and easy way to change up a common side veggie. I have used light ingredients for this recipe and still had tasty results! This is also a recipe that can be cut in half or doubled easily. You can adjust the few ingredients to your preferred taste. If cream cheese and corn sound weird together, just try it...you'll be surprised!

Cream Cheese Corn

FROM: Sally Terry
SERVINGS: 6-10
CATEGORY:Vegetable, Side Dish

METHOD: Stove top

TIME: Total Time 15-20 mins.

Ingredients:

1 Stick margarine (or butter)

4-8 oz. cream cheese

Salt & Pepper to taste

1 12-16oz bag frozen corn

Melt margarine and cream cheese in med. size saucepan over low-med heat till mostly melted. Stir often. Add corn, salt and pepper. Mix well. Let simmer on low-med heat stirring occasionally for approx 10-15 mins. Done when corn is heated through.

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