Honey lime tilapia. Michael and I talk all the time about how being married and eating together has changed the foods we eat. For instance, I didn’t eat much in the way of potatoes, hardly ever bought red meat, and had NEVER cooked steak of any kind before we were married. Now, potatoes find their way into our menu once every week or two and one of my favorite meals we’ve discovered together is a sort of steak stir-fry. Michael, on the other hand, never really ever ate fish. Not that he didn’t like fish, he just never really ate it. Now, he really likes tilapia and shrimp (he can’t get enough of our cajun fish sandwiches and shrimp po’boys).
Because I love fish so much, and I’m always looking to expand our seafood recipe repertoire, I hunted down this REALLY easy method for cooking tilapia. Now, I know it looks like fried fish. One of the beauties of fish is that it cooks very quickly. I tried an experiment with the recipe, which originally called for marinating the fish about an hour ahead of time. Shrimp with Garlic and Parsley - The Best Sizzling Spicy Appetizer at Cooking Melangery. Appetizers are purely for fun. Hors d'oeuvres the French call them: "outside of the works. " They are likely to have a wicked lot of calories but most people have come to expect them with cocktails. The French picked up the habit of pre-dinner snacking from the Russians, who call such tidbits zakuskis. Italians have their little plates of antipasto, while Scandinavians serve all manner of spicy, pickly things at a smorgasbord and make a complete meal of them. Hot hors d'oeuvres are always a treat.
You may have to spend a few last minutes with them, but they are worth whatever confusion they create. This recipe of Shrimp with Garlic and Parsley is amazing. Serves: 4 Ingredients: Directions: In a sauté pan over medium heat, warm the olive oil. Chinese Lemon Chicken Recipe. Why order take out when you can make your own Chinese lemon chicken at home? There are a few different versions of lemon chicken out there, all coming from different countries. Probably the most popular type of lemon chicken would be baked in the oven. We all know baked lemon chicken is great but here is the Chinese version – just like take out or at the buffets. The Chinese version varies greatly from that of other cultures. Ingredients: 2 1/2lbs boneless-skinless chicken breasts (cut into 1” cubes)Marinade- 2 tablespoons soy sauce ½ teaspoon saltBatter- 2 large eggs ¼ cup cornstarch ½ teaspoon baking powder 1 pinch white pepper oil (for frying)Sauce- 1/3 cup sugar 1 cup chicken broth 1 ½ tablespoons cornstarch 2 tablespoons lemon juice ¾ teaspoon salt 3 slices of lemon (peeled) 2 tablespoons oil yellow food coloring (optional) Cooking Instructions: Step 1: Place cut chicken breast pieces into a bowl and mix with 2 tablespoons of soy sauce and ½ teaspoon of salt.
Baked Spicy Fries with Garlic Cheese Sauce. Cilantro Lime Shrimp. I don’t know what happened to me last Sunday. I suddenly got this huge burst of energy and all I wanted to do was cook! I got started right after noon and by the end of the day I had cooked and photographed five recipes. That means I have lots of good food to share with you in the next few weeks. Hope you like it all. When supper time came around I was still going strong in the kitchen but had to start thinking about getting something ready for our dinner. I really wanted something with shrimp and tex-mex flavors so I just started gathering up anything that I thought might go well together.
I started out by chopping a couple of cloves of garlic, a medium onion and a fresh jalapeno that I ran outside and cut from the garden. Next you’ll need to grab a heavy skillet, heat it over medium-high heat and add the butter and olive oil. When the butter and oil are melted, add in the garlic, onion and jalapeno. Next, add the red pepper flakes and oregano. Enjoy! Ingredients Instructions. Buttermilk Roast Chicken. "So you love cooking huh? " I get this from time to time, as if cooking is some sort of a hobby only a selected group of weird people do and not what our forefathers back in the primitive days of the Stone Age had done as soon as they mastered building a roasting pit and the hunting bit after the gathering.
Struggling to come up with a response, my face would contract and my eyes would twitch. Should I say something politically correct (Oh I just do it for fun, you know...) or should I strive to inspire (It's more satisfying than eating out...) or should I just be honest (It's because I really, really, really love to eat!). Then out comes a mumbled "Uhuh. I don't know about you but I've always been a permanent fixture in the kitchen since I was old enough to figure out knives cut and fire burns. By the time I was in high school, I'd spent enough evenings standing beside the stove observing my mother's moves to differentiate between just done and overcooked for meats and vegetables. Desperation Dinners – Spicy Peanut Butter Noodles | Crumb: A Food Blog. Au Gratin Potatoes. I was recently looking through my Betty Crocker’s cookbook (my very first cookbook).
I saw a recipe for Au gratin potatoes and it looked and sounded so rich, creamy and delicious. Definitely not healthy but sometimes you have to splurge – you know? I was roasting a chicken for dinner and decided the Au gratin potatoes would be the perfect side dish. This was really easy to make (as long as you have a mandolin slicer to cut the potatoes – or a wonderful neighbor who has the coolest gadgets and lets you borrow them…thank you Cheryl). 4-5 large Idaho russet potatoes, peeled and sliced 1/8 th inch thick1/4 cup butter1/2 sweet yellow onion, diced1 tbsp flourSea salt and fresh cracked pepper to taste2 cups of non fat milk2 cups of extra sharp cheddar cheese, shredded (divided)1/4 dry Italian bread crumbs Preheat oven to 375 degrees. Melt butter in saucepan over medium heat. Slowly stir in milk and 1 1/2 cups of the cheese.
Spread potatoes in casserole dish.