Tilapia Parmesan

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• Mmmm..cheesy...buttery fish.  So yummy.  This recipe is so simple, yet so delicious.  Many people find tilapia recipes bland and boring...well, not this one.  I absolutely love it served over rice because of the amazing sauce...the rice soaks it up and tastes sooo yummy.  This is super easy and better than anything you'd order in a restaurant.  Everyone in my family had seconds, and we didn't end up with any leftovers!  The texture is perfect, and the zing of the Parmesan and spices were also perfect.  The blend of flavors is truly incredible. This recipe is sure to impress!
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• Ingredients:
• 1/2 cup Parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery seed
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper flakes
• 2 pounds tilapia fillets

Instructions:

1. Preheat your oven’s broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder, celery seed, paprika, garlic powder, and crushed red pepper flakes. Mix well and set aside.
3. 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 cover them with 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.

Rich and Sticky Mexican Rice

My search for the perfect Mexican rice is finally over.  I've tried many times to make Mexican rice, but it always turns out too dry, lacks flavor, or ends up too salty.  But this recipe is absolutely amazing.  It doesn't have the ordinary texture of Mexican rice that you get at most Mexican restaurants; usually that rice is kind of dry and falls off the fork easily, but this recipe is sticky and rich and holds together well.  As much as I love the rice you get in Mexican restaurants (especially when you mix it up with the cheesy refried beans!!), I have to say...this recipe is much better.  The seasoning I used is from Allrecipes.com, but combining it with the rice, onions, salsa, and chicken stock was all my own little creation.  I served this recipe with chicken breasts and a side salad, and I ended up mixing the chicken and rice together and putting it on the salad.  It was the best Mexican Chicken Salad ever!!  I also made the rice into a dip by adding cheddar cheese and eating it with chips.  My mom - who doesn't even like rice unless it's Rice-A-Roni - ate it up!  And my dad and I - who love rice - gladly gobbled it up as well.  This is so perfect for any Mexican meal, and I would especially love it in a big burrito.  Just thinking about it makes me want to eat it right now!  I also want to make this into a great dip by adding shredded chicken, tomatoes, avocado, and cheese, and serving it with chips and cornbread.  Es muy delicioso! 


Yield: about 3 servings


 Ingredients: 
For the taco seasoning:
1 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon black pepper


For the rice:
2 tablespoons olive oil
3/4 cup instant white rice
1/4 cup chopped white onion
1/4 cup salsa (I used a generic chunky tomato)
1/2 cup water
3/4 cup chicken stock




Directions:

For the Taco Seasoning:

1 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes 

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon salt

1 teaspoon black pepper

For the rice:

2 tablespoons olive oil 

3/4 cup instant white rice

1/4 cup chopped white onion

1/4 cup salsa (I used spicy chunky tomato)

1/2 cup water

3/4 cup chicken stock\

Directions:

1.  In a small bowl, mix together seasoning ingredients.  Set aside.

2.  Heat oil in a large saucepan over medium heat and add rice.  Cook, stirring constantly, until puffed and golden (about 3 minutes).  While rice is cooking, sprinkle with 1 teaspoon seasoning.

3.  Stir in onions and cook until tender (about 2 minutes).  Stir in salsa, water, and chicken stock; bring to a boil.  Reduce heat to low, and simmer for 15 to 25 minutes, or until the rice absorbs all the liquid and is a sticky consistency, stirring every couple minutes.  Add more seasoning to taste and serve. 

Quickest and Tastiest Chicken Alfredo

I can't believe how easy this was!!  Wanna know the secret ingredient? Cream cheese.  Whoever first thought of using this magnificent ingredient in Alfredo Sauce was pure genius. You can't tell it's in there at all!  The result is cheesy...rich....smooth...and just perfect.  Not to mention it's super creamy and comforting.  It's everything you love about the perfect Alfredo dish.  I don't usually like the Alfredo Sauce you buy in the jar, but I like what most restaurants have and I absolutely LOVE this!! The next time I make this, I'm adding chopped asparagus, sun dried tomatoes, and mushrooms.  If you'd like to make this even richer (you totally don't need to, but some people think the richer the better), you can substitute cream in place of the milk.  


Yield: about 6 servings

Ingredients:
1/2 cup butter
1 teaspoon minced garlic
1 (8 ounce package cream cheese
1/2 teaspoon garlic powder
1 1/3 cups milk
6 ounces grated Parmesan cheese
1/4 teaspoon ground black pepper
1 pinch of nutmeg
salt to taste



1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves, cut into bite sized pieces
salt and pepper to taste

Directions:

1. Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese, garlic, and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan, pepper, and nutmeg. Add salt to taste. Remove from heat when sauce reaches desired consistency. Set heat to the lowest setting, and place sauce over that when it reaches the low temperature to stay warm while you make the chicken.  Sauce will thicken rapidly, thin with milk if cooked too long.  
2. Meanwhile, heat oil in a medium skillet over medium heat.  Cook chicken until it's no longer pink in the center and juices run clear.  Drain excess fat.  
3. Stir chicken into prepared sauce.  Toss with hot pasta to serve.

Sloppy Joes

 

  

How can you not smile when you think "sloppy joe"? I have many childhood memories of me attempting to eat sloppy joes, and then having a tantrum because the meat would fall out the other end of the bun.  But I'd scoop it up and eat it all anyways, since it tasted so darn good! There is something wonderfully fun about getting to eat a burger/sandwich that is messy by design.  Even though this is kind of a kid food, I will always love it.  This is definitely the BEST sloppy joe recipe out their.  My family never bought the canned or packaged stuff again after making this.  It's so quick, easy, and simple, yet perfect in every way: Beefy, juicy, ketchupy, slightly sweet, flavorful, and a little bit sticky (by "sticky" I mean it holds together pretty well...it doesn't crumble apart).  I love topping mine with sharp cheddar cheese and serving it with a side of corn.  Mmm..the perfect meal.  And it's also great as a dip!  I hope this brings back some childhood memories for you, too.

Ingredients:

• 1 pound lean ground beef
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper (optional)
• 1/2 teaspoon garlic powder
• 1 teaspoon prepared yellow mustard
• 3/4 cup ketchup
• 3 teaspoons brown sugar
• salt and pepper to taste

Directions:

1. In a medium skillet over medium heat, brown the ground beef, onion, and green pepper; drain off liquids.
2. Stir in the garlic powder, mustard, ketchup, and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

Herb Bread

    I made this loaf for my parents on another Sunday evening, and it was absolutely perfect.  It tastes very similar to the bread served at Macaroni Grill.  I think the only difference is theirs has more olive oil and/or butter and salt rubbed on the edges.  I know I haven't made many yeast breads, but out of all the yeast breads I have made, this is my current favorite.  I think I even like it better than my 100% whole wheat bread...and that's saying a lot.  The reason I like it better is because of the texture and the unique taste.  It is the perfect side to any meal.  And the spices make it have so much more flavor than white bread.  The texture of this loaf is so fluffy and soft...I served it with ham and potato soup, and the bread was SO delicious dunked in it!  It soaked the soup right up and complimented it perfectly.  My mom really enjoyed this for breakfast toasted with butter. My dad and I made egg sandwiches with it and absolutely loved them.  Aaaand I'm about to have it again with tomato shrimp pasta!  I'll be sure to dunk it(:

Yield: 1 loaf (about 12 slices)

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 (.25 ounce) package active dry yeast
• 1 1/4 cups warm water
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 2 tablespoons fresh parsley
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1 teaspoon margarine, melted

Directions

1. Combine 2 cups flour, salt, sugar, and yeast in a large bowl. Stir in the water, olive oil, garlic powder, parsley, rosemary, and thyme. Use an electric mixer to beat on low speed for 1 minute, scraping bowl frequently. Turn mixer to medium, and beat for an additional 1 minute, scraping bowl frequently. Stir in remaining 1 cup flour; mix until smooth. Scrape batter from sides of bowl. Cover, and let rise in warm place for 35 to 40 minutes.
2. Grease a 9x5 loaf pan. Stir down batter by beating about 25 strokes. Scrape batter into greased pan; pat down with floured hands. Cover pan. Let dough rise in warm place until doubled, about 30 minutes. Do not allow dough to over-rise.
3. Preheat oven to 375 degrees F (190 degrees C).
4. Bake in preheated oven until the loaf sounds hollow when tapped on the bottom, 40 to 45 minutes. (It may look very brown and it will feel hard, but it won't be when you slice it. And the inside will be soft.)  Brush top with margarine. Remove from pan, and cool on wire rack.