Posts
Cookin Saturday's!! This Week Talapia
Friday, July 23, 2010 Posted In asparagus , broccoli , carmel , cooking , fish , lemonade , parmesean , parmesean cheese , pecan , pie , rice , saturday , talapia Edit This 0 Comments »
Well its that time of the week again!!Time to bust out the kitchen utensil's and get to makin some serious stomach pleasures!!
Well this week I am going to share a fish recipe.
For those out there that havent really had alot of fish,talapia is a great stater fish.
Its very mild in taste and you can really dress it up with herb's and spices.
Lemon goes awesome with it!
So check it out try it and let me know what you think!!
Baked Talapia
Ingredients4 (4 ounce) fillets tilapia
salt and pepper to taste
1 tablespoon Cajun seasoning, or to taste
1 lemon, thinly sliced
1/4 cup mayonnaise
1/2 cup sour cream
1/8 teaspoon garlic powder
1 teaspoon fresh lemon juice
2 tablespoons chopped fresh dill
Directions
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Season the tilapia fillets with salt, pepper and Cajun seasoning on both sides. Arrange the seasoned fillets in a single layer in the baking dish. Place a layer of lemon slices over the fish fillets. I usually use about 2 slices on each piece so that it covers most of the surface of the fish.
Bake uncovered for 15 to 20 minutes in the preheated oven, or until fish flakes easily with a fork. While the fish is baking, mix together the mayonnaise, sour cream, garlic powder, lemon juice and dill in a small bowl. Serve with tilapia.
As far as vegitables go you can pair this wonderful fish with alot of things.
Green Beans,asparagus,corn,a nice salad..
Really its whatever you fancy.
Broccoli with Poppy Seed Butter and Parmesan Cheese 
Ingredients
2 cups fresh broccoli florets
1/4 cup melted unsalted butter
1 teaspoon poppy seeds
1/8 teaspoon paprika
1/8 teaspoon salt
1/4 teaspoon pepper
1/3 cup grated Parmesan cheese
Directions
Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 6 minutes; drain. Meanwhile, stir together the melted butter, poppy seeds, paprika, salt, and pepper. Toss the broccoli with the butter sauce. Sprinkle with Parmesan cheese to serve.
2 cups fresh broccoli florets
1/4 cup melted unsalted butter
1 teaspoon poppy seeds
1/8 teaspoon paprika
1/8 teaspoon salt
1/4 teaspoon pepper
1/3 cup grated Parmesan cheese
Directions
Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 6 minutes; drain. Meanwhile, stir together the melted butter, poppy seeds, paprika, salt, and pepper. Toss the broccoli with the butter sauce. Sprinkle with Parmesan cheese to serve.
Parmesan Asparagus
Ingredients
10 medium fresh asparagus spears, trimmed
4 teaspoons olive oil
1 tablespoon grated Parmesan cheese
1/8 teaspoon garlic salt
Directions
Brush asparagus spears with oil; place on a baking sheet coated with nonstick cooking spray. Bake, uncovered, at 400 degrees F for 6 minutes; turn asparagus. Bake 6 minutes longer or until asparagus is tender. Combine Parmesan cheese and garlic salt; sprinkle over asparagus.
10 medium fresh asparagus spears, trimmed
4 teaspoons olive oil
1 tablespoon grated Parmesan cheese
1/8 teaspoon garlic salt
Directions
Brush asparagus spears with oil; place on a baking sheet coated with nonstick cooking spray. Bake, uncovered, at 400 degrees F for 6 minutes; turn asparagus. Bake 6 minutes longer or until asparagus is tender. Combine Parmesan cheese and garlic salt; sprinkle over asparagus.
Pecan Rice
Ingredients1 cup brown rice
2 tablespoons margarine
1/4 cup finely chopped onion
1/2 cup finely chopped pecans
2 tablespoons minced parsley
1/4 teaspoon dried basil
1/4 teaspoon ground ginger
1/4 teaspoon ground black pepper
1/4 teaspoon salt
Directions
In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat to low, cover and simmer for 40 minutes.
When rice is done, melt margarine in a small skillet over medium heat. Saute onions, pecans, parsley, basil, ginger, pepper and salt. When onions are tender stir mixture into rice and mix well.
Freezer Caramel Drizzle Pie
Ingredients2 (9 inch) prepared graham cracker crusts
6 tablespoons butter
1 (7 ounce) package shredded coconut
1 cup chopped pecans
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package cream cheese, softened
1 (16 ounce) container frozen whipped topping, thawed
1 (12 ounce) jar caramel ice cream topping
Directions
Place butter in a medium skillet and melt over medium heat. Add coconut and pecans, stirring to coat. Saute until coconut and pecans are lightly toasted, about 5 minutes. Set aside.
In a large mixing bowl, whip together condensed milk and cream cheese until fluffy. Fold in whipped topping. Spoon 1/4 of cream cheese mixture into each graham cracker crust. Drizzle each with 1/4 of caramel topping. Repeat layers with remaining cream cheese mixture and caramel. Top each pie with coconut and pecan mixture. Freeze overnight.
Can we say OMG NOM!!..
Especially that dessert!..
I cant wait to see who makes this!
Let me know what you think about it!
Let me know what you think about it!
I look forward to all your comments!
Until next time Darklings!!
0 comments:
Post a Comment