Cookin Saturday's!! This Week Talapia

Friday, July 23, 2010 Posted In , , , , , , , , , , , , 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

Ingredients
4 (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.

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.

Pecan Rice

Ingredients
1 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

Ingredients
2 (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!
I look forward to all your comments!
Until next time Darklings!!



Cookin Sat..A Bit Late but Check out the Nom's!!

Sunday, July 18, 2010 Posted In , , , , , , , , , , , , , , , , , , Edit This 0 Comments »
If Summer's known for one thing...
Its picnic's!
So for this weeks blog I'll be sharing some perfect picnic recipe's!!
I do hope ya'll enjoy!!
Let's start with the perfect beverages!!
Its just not a picnic without the stuff that keeps ya cool!!

Amy's Lavender Lemonade

Ingredients
1 tray ice cubes
1/4 cup dried lavender
2 cups boiling water
3/4 cup white sugar
8 lemons
5 cups cold water, or as needed

Directions
Place ice cubes into a 2 quart pitcher. Place the lavender into a bowl, and pour boiling water over it. Allow to steep for about 10 minutes, then strain out the lavender and discard. Mix the sugar into the hot lavender water, then pour into the pitcher with the ice.
Squeeze the juice from the lemons into the pitcher, getting as much juice as you can. Top off the pitcher with cold water, and stir. Taste, and adjust lemon juice or sugar if desired. Pour into tall glasses, pull up a lawn chair and a good book, and relax!


Pretty Picnic Salad

Ingredients
5 medium red potatoes
1/2 pound fresh green beans, cut into 2 inch pieces
1 medium red sweet pepper, cut into thin strips
1 cup frozen corn, thawed
1 celery rib, thinly sliced
1 medium carrot, shredded
3 green onions, thinly sliced
1 1/2 cups cubed mozzarella cheese
VINAIGRETTE:
2/3 cup olive oil
2 garlic cloves, minced
1/4 cup white wine vinegar
2 tablespoons minced fresh thyme
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon garlic powder
1/2 teaspoon pepper

Directions
Cut potatoes into 1/2-in. slices; cut each slice into four pieces. Place in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Meanwhile, place beans in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 8-10 minutes or until crisp-tender. Drain potatoes and beans.
In a large bowl, combine the red pepper, corn, celery, carrot, onions and cheese. Add potatoes and beans. In a small bowl, whisk the vinaigrette ingredients. Pour over vegetables; toss to coat. Serve at room temperature or chilled.
Chicken Salad Pita's
Ingredients
1 1/2 cups cubed cooked chicken
1 medium carrot, julienned
1/2 cup julienned cucumber
1/4 cup sliced radishes
1/4 cup sliced ripe olives
1/4 cup cubed mozzarella cheese
1/3 cup Italian salad dressing
5 (6 inch) pita flat breads
Lettuce Leaves

Directions
In a bowl, combine the chicken, carrot, cucumber, radishes, olives and cheese.
Add dressing and toss to coat.
Line pita breads with lettuce leaves.
Stuff about 1/3 cup chicken mixture into each half.

For My Vegetarian follower's
Delicious Cucumber Sandwich's

Ingredients
1 (8 ounce) package whipped cream cheese
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (1 pound) loaf cocktail rye bread
1 cucumber, thinly sliced

Directions
In a small bowl, mix whipped cream cheese and dry Italian-style dressing mix.
Spread equal portions of the mixture on slices of the cocktail rye bread.
Top each with a slice of cucumber.
And since all great picnic's aren't complete unless there is a delicious dessert..
How about trying a bread!!

Blueberry Zucchini Bread

Ingredients

3 eggs, lightly beaten
1 cup vegetable oil
3 teaspoons vanilla extract
2 1/4 cups white sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries

Directions

Preheat oven to 350 degrees F (175 degrees C).
Lightly grease 4 mini-loaf pans.
In a large bowl, beat together the eggs, oil, vanilla, and sugar.
Fold in the zucchini.
Beat in the flour, salt, baking powder, baking soda, and cinnamon.
Gently fold in the blueberries.
Transfer to the prepared mini-loaf pans.
Bake 50 minutes in the preheated oven, or until a knife
inserted in the center of a loaf comes out clean.
Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Photo Credit Anna Fischer
Alrighty my dawlings!!
I hope this inspires you to get outside and have a picnic with your special someone or with your very special family!!
There's nothing like sitting around a home made lunch in the middle of a great park or nature.
One of my mom's favorite things when we were kids was gathering us up for picnic's when she could.
We didn't get to do them very often.
But She tried to get them in when she could.
They can defiantly be fond memories.
If its uber hot where you live..make it a breakfast picnic.
Go in the early morning..
Or
Wait till the sun starts goin down and the temp starts cooling off.
Do a dinner picnic!
If you live close to a beach..then that's just an excuse to go enjoy the wonder of the ocean's!
Until next time Darklings!!











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