Moroccan Style Tilapia with Cumin, Mango and Cilantro

Let me just get this out there right off the bat.  I DO NOT like fish.  I just don't.  I think I have made fish maybe twice in 16 years.  That being said, I know that fish is good for you.  I feel bad that the kids aren't eating it often like they should.  And then there's the little fact that THOM LOVES IT.  That makes me feel really bad.  So, I'm trying.  My first attempt was a hit with everyone.  Carter, Mr. Picky, had 3 helpings.  Everyone, including ME, ate it all.


4 (5-ounce) tilapia fillets
Salt and ground black pepper
2 teaspoons ground cumin
2 teaspoons ground coriander
1 tablespoon olive oil
1 ripe mango, diced
1/4 cup chopped fresh cilantro leaves


Season both sides of tilapia fillets with salt and black pepper. Rub cumin and coriander all over both sides of fillets. Heat oil in a large skillet over medium heat. Add tilapia fillets and cook 3 to 5 minutes per side, until fish is fork-tender. Meanwhile, in a small bowl, combine mango and cilantro. Top tilapia with mango right before serving.  Serve with cous cous.


Recipe courtesy of Robin Miller, Food Network.

Chilaquiles

I have to admit I am pretty much addicted to this.  I make it for lunch for me and whichever kids are my favorites that day (ha, despite what you claim children, I DO NOT HAVE FAVORITES!) a couple of times a week.  It's a perfect use for those chips in the bottom of the bag that are all broken and too small for salsa!!

2 cups oil frying
1/4 cup chopped onion (you know I don't add this, right?)
30 corn tortillas, torn into pieces
6 eggs, lightly beaten
2 tsp. salt (way too much, just do it to taste, I also add pepper)
1 (7.75 oz) can mexican style hot tomato sauce (el pato, baby!!)
1/2 cup water
1/2 cup shredded jack cheese (or cheddar.  or cheddar jack.  whatever)

In a large skillet, heat the oil to 350 degrees.  Carefully stir in the onion and tortillas.  Fry until tortilla strips are crisp.  Remove rom heat and drain on paper towels.  Drain the skillet, leaving only a thin residue of oil.
OR you could do what I almost always do, just use the broken chips from the bottom of the bag.  Waste not want not!  Chop chop!!
Over medium heat, return the tortillas to the skillet, and stir in the eggs.  Season with salt.  Cook and stir until eggs are firm.
Mix tomato sauce and water into the skillet.  Reduce heat, and simmer until thickened, about 10 minutes.  Top with cheese.  Serve when cheese is melted.
Welcome to the best scrambled eggs EVER.


Recipe courtesty of Allrecipes.

Skillet Baked Ziti

Whenever I'm out of recipe ideas I just browse through my sisters recipe blog where I know I am safe to try anything, she is an excellent cook, with great taste and wouldn't post anything unless it was good.  That is where I got this recipe; which was super good, easy, fast and bonus - I had all the ingredients!!


1 Tbsp olive oil
6 cloves garlic, minced
¼ tsp red pepper flakes
salt and freshly ground black pepper
28 oz can crushed tomatoes
3 cups water
12 ounces ziti (3 ¾ cups)
½ cup heavy whipping cream
½ cup grated Parmesan cheese
¼ cup minced fresh basil
1 cup shredded mozzarella cheese

Preheat oven to 475°F. Place oven rack in middle position. Measure out water and pasta.Combine oil, garlic, pepper flakes, and ½ teaspoon salt in 12-inch ovensafe nonstick skillet and sauté over medium-high heat until fragrant, about 1 minute. Add crushed tomatoes, water, ziti, and ½ teaspoon salt. Cover and cook, stirring often and adjusting heat as needed to maintain a vigorous simmer, until ziti is almost tender, 15 to 18 minutes. While pasta is cooking, measure out cream, Parmesan and basil.Stir in cream, Parmesan and basil. Season with salt and pepper to taste. Sprinkle mozzarella evenly over ziti. Transfer skillet to oven and bake until cheese has melted and browned, about 10 minutes. Serve. Servings: 4

recipe courtesy RecipeGirl

Honey Lime Chicken Enchiladas

I loved this.


Ingredients:

1/3 cup honey
1/4 cup lime juice
2 tsp. chili powder
2 large cloves garlic, minced
2 chicken breasts, cooked and shredded
12 corn tortillas
2 cups shredded cheese
1 14oz. can green enchilada sauce
1/2 heavy cream (I used half and half)

Put honey, lime juice, chili powder and garlic in gallon size bag.  Mix it together.  Add shredded chicken.  Make sure the honey lime mix covers all the chicken.  Put it in the refrigerator for and hour or so.
Mix enchilada sauce and cream in a bowl.  Pour about 1/2 cup of it into baking dish and cover the bottom.
Dip corn tortillas in heated cooking oil.  Fill each tortilla with a couple of tablespoons of chicken and some cheese.  Roll up and place seam side down in baking dish.  Continue until all tortillas are gone.  Cover with the rest of the enchilada sauce and sprinkle with remaining cheese.  Bake at 350 for 30 minutes.

French Dip Sandwiches

All I can say is YUM.


3 lb. beef roast
2 tbsp. olive oil
salt and pepper
1 packet lipton onion soup mix
2 cups water
2 cans beef broth
rolls
sliced provolone or swiss cheese


Season roast well with salt and pepper.  Sear in olive oil in large pan over medium high heat.  Place roast in crockpot, add soup mix, water and broth.  Cover and cook for 8-10 hours.  Shred the beef.  Put beef on the roll and top with cheese.  Stick under the broiler in the oven for a couple of minutes to melt the cheese.  Ladle the juice into cups for dipping.

Carter's "What In The...."

Gulp.....

Ingredients:

2/5 cups of milk
half of butter
an apple slice
whole water bowl
5/6 of brown sugar
1/6 of olive oil
2/6 of vinegar
3/5 of vanilla
salt
pepper
4 eggs
canola oil

Do anything.

Carter's Special Smoothie

Carter recently started a recipe writing obsession.  Here is one of his classics.....

Ingredients:

2 strawberries
an orange
an apple
a pear
a peach
a jalepeno

Blend it.

Peanut Butter Frosting

I could eat this by the vat.  I put it on cupcakes, but can't stop thinking about it on brownies.  Oh, excuse me, was I drooling?

Ingredients:

1/2 cup butter, softened
1 cup creamy peanut butter
3 tbsp. milk, or as needed
2 cups powdered sugar


Place the butter and peanut butter into a bowl and beat with electric mixer.  Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable.  Beat for at least 3 minutes for it to get nice and fluffy.  Taste test it just to make sure it's safe for human consumption.  Make a whole new batch because your taste test went wrong and you ate it all.

Recipe from Allrecipes.

Chicken Corn Chowder

This is so good.

5 bacon slices, chopped
2 tbsp. butter
1 medium onion, chopped
2-4 cloves of garlic, minced
1 1/2 lbs. boneless, skinless chicken breast, cut in 1/2" pieces
1 cup chopped red bell pepper
3-4 tbsp. flour
6 cups chicken broth
3 1/2 cups peeled potatoes, cut into 1/2 inch cubes
1 tsp. cumin
2 tsp. thyme
1 (16 oz.) bag of frozen corn
1 (15 oz.) can of black beans, rinsed and drained
2 cups half and half
2 cups shredded monterey jack cheese
1 or 2 cans (4 oz.) chopped green chiles
1/4 tsp. tabasco sauce, or more to taste


Cook bacon in large pot until crisp.  Transfer to paper towels to drain; crumble and reserve for later.  Remove all but 1/4 cup drippings.  Add butter and melt over medium high heat.  Add onions, garlic, chicken, and pepperes; saute until onions are soft and chicken is golden brown, about 10 minutes.  Add flour; stir and simmer for 1 to 2 minutes.
Whisk in broth, then add potatoes, cumin and thyme; bring to a boil.  Reduce heat to medium low and simmer uncovered until potatoes are tender, about 10 minutes.
Add bacon, corn, beans, half and half, cheese, green chiles and tabasco; simmer for about 8 minutes.  Add salt and pepper to taste.

Sweet and Sour Meatballs

2 lb. ground beef
1 cup rolled oats
2 eggs, slightly beaten
2/3 cup chopped onion
1 1 /4 tsp. salt
Dash pepper
1 1/2 tsp. worcestershire sauce
2/3 cup milk
1 cup brown sugar
1/2 cup vinegar
2 tsp. prepared mustard
1/2 cup barbecue sauce
2 tsp. worcestershire sauce


Combine ground beef, oats, eggs, onion, salt, pepper, 1 1 /2 tsp. worcestershire sauce and milk.  Form into balls.  Place in a casserole dish in a single layer.  In a bowl, combine brown sugar, vinegar, mustard, barbecue sauce and 2 tsp. worcestershire sauce; pour over meatballs.  Bake at 350 degrees for 30 minutes.  Serve over rice.

Recipe from Worldwide Ward Cookbook

Chicken Marsala

This is so good and so EASY!!!  Everyone of us LOVED IT.

1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. oregano
4 boneless, skinless chicken breasts, pounded 1/4 inch thick
4 tbsp. butter
4 tbsp. olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine (I used cooking Marsala)
1/4 cup cooking sherry (I used red wine, JUST KIDDING)

In a shallow dish, mix together the flour, salt, pepper and oregano.  Coat the chicken pieces in flour mixture.

In a large skillet, melt butter.   in oil over medium heat.  Place chicken in the pan, and lightly brown.  Turn over chicken pieces, and add mushrooms.  Pour in wine and sherry  Cover skillet; simmer for 10 minutes, turning once, until no longer pink.

That's it!!!  Easy peasy!!!!

Recipe courtesy of Allrecipes.

German Apple Fritters

Delicious.


4-5 medium apples, peeled and cored
2 cups flour
3 tsp. baking powder
1/4 cup sugar
1 egg
2 tbsp. oil
dash of salt
1 cup milk
oil for frying
cinnamon sugar mixture

Slice apples into 1/4 slices.  Blend flour, baking powder, sugar, egg, 2 tbsp. oil, salt and milk.  Batter should be smooth and of good dropping consistency; add more milk if necessary.  Dip apple slices into batter and put into a skillet with 1/2 inch or more of hot oil.  Fry fritters quickly until golden brown on both sides; remove from oil and drain.  While still hot, sprinkle with cinnamon sugar mixture.  (I also sprinkled with powdered sugar).  Serve hot or cold.

Recipe from Worldwide Ward Cookbook

Cowboy Cookies

This is awesome.  I feel really guilty about the shortening part, so I threw in a tablespoon of flaxseed to make myself feel better.  (I know that doesn't make up for it, but come on!!)

1 cup shortening
1 cup brown sugar
1 cup sugar
2 eggs
1 tsp. vanilla
2 cups flour
1 tbsp. ground flaxseed
1 tsp. baking soda
1/2 tsp. baking power
1/2 tsp. salt
2 cups oats
1/2 cup shredded coconut
1 cup chocolate chips

Cream the shortening, brown and white sugars until smooth.  Add eggs and vanilla.  Mix well.  Sift flour, baking soda, baking powder, salt and flaxseed together.  Mix into batter.  Stir in oats, coconut and chocolate chips.  I guess if you're a freak you could also add nuts.  Spoon onto cookie sheet.  Bake at 350 for 10-12 minutes.